Homemade Pitas
These homemade pitas just plain get it!
I just got back from holiday in Kefalonia Greece. While there, my family and I enjoyed our fair share of gyros. They’re so good.
One of the restaurants we dined at made their own pitas right in front of us. Talk about gorgeous. Hot, fluffy and very tasty too homemade pitas are amazing!
So I decided when I got back home I would have to do the same. These are so easy to make and the ingredients are all readily available. Theses homemade pitas are not even comparable to the mass produced pita bread available in the supermarkets. It is definitely worth spending a bit extra time to make your own for a special treat.
Last night was gyro night at our house and I promise you, they were just as good if not better than those available on the island.
There are a lot of different homemade pita recipes out there but this is now my favourite. After watching the chefs make them, I think I managed to copy the recipe exactly. It’s quite similar to paratha recipes I make all the time which are popular in Indian cuisine. The difference is the the use of olive oil instead of melted ghee for these homemade pitas.
Next time you make tandoori kebabs or gyros, give this homemade pita recipe a try.
Try these similar recipes if you enjoyed my recipe for homemade pitas:
Pork Gyros
Tzatziki Sauce
Schwarma Kebabs
Pre Cooked Lamb
Pre cooked Chicken
Add the butter and a little salt to the sifted flour.
Add the water and form into a large dough ball
Divide the dough ball into about twelve smaller balls.
Roll out your first ball into a circle shape and brush with a little oil.
Fold in half and brush again with the olive oil.
Fold over again and brush with oil one more time.
Form the dough back into a ball and the roll out again into a pita shape.
Perfect shape for a gyro.
How To Make Homemade Pitas
Ingredients
- 500g (3 and a half cups) strong plain flour
- 100g butter cut into small pieces
- enough warm water to make a firm dough (about 250ml)
- A pinch of salt
- 100ml olive oil
Instructions
- Sift the flour into a large bowl and add the butter.
- Work the butter into the flour. It will become clumpy.
- Now, slowly add the water and kneed it all together until you have a firm dough.
- Cover the bowl with a damp cloth and let rest for about ten minutes.
- Divide the dough into about 12 smaller balls slightly larger than golf balls. Keep covered.
- Take your first dough ball and roll it out into a circle shape as shown.
- Brush a little olive oil over the surface and then fold over into a half circle.
- Brush more olive oil over the half circle and then fold over again into a small triangle.
- Brush again with a little oil and then fold in out forming another ball.
- Roll this out into a large oblong circle about 3mm thick.
- Heat a non stick pan over medium hit heat and add a tablespoon of so of olive oil.
- Place the rolled out pita in the pan and fry for about 30 seconds or until brown spots begin to appear on the bottom side.
- Flip it over and cook for another 30 seconds and then flip over one more time.
- Press a have spatula on top and the pita will puff up.
- Repeat with the other dough ball and keep warm.
- You could slice the pitas open but I like to serve them whole.
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