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Homemade Pita Bread with Herbs & Spices

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"The classic pita bread recipe with new look and full of flavors!"

Serves 8 | Prep Time 30 min | Cook Time 30 min

Why I Love This Recipe

The classic pita bread recipe with new look and full of flavors!

It’s a simple type of bread, usually served sprinkled with a mixture of salt and dried oregano next to grilled meat but you can also combine it with your favourite cheese and salad.

In this recipe, turmeric gives this nice yellow colour and garlic & oregano are added to the dough so that you enjoy them in every bite!

Ingredients You'll Need

500g all purpose flour
25g fresh yeast (7g dry)
1tsp sugar
1tsp salt
1tsp turmeric
1tsp oregano, dried
½ tsp garlic powder
1tbsp olive oil
250ml warm water
extra flour for rolling out
olive oil for brushing


Combine the yeast with the sugar and appx. 3tbsps of the measured water. Stir until the yeast dissolves.

In the bowl of your electric mixer, combine flour, salt, turmeric, oregano & garlic powder.

Add the olive oil and the yeast mixture.
Start your mixer at low speed.

Add the water and knead for 2min.
Increase speed at medium and continue kneading for another 4min until you have a smooth dough.

Shape the dough into a ball and put it in a lightly greased bowl.
Cover with plastic wrap and place it in a warm spot.
Let it rise for 45min.

Once it has doubled in size, take it out onto your work surface sprinkled with flour. Press to deflate the gases.

Weigh the dough and cut it into 8 equal pieces.
Smooth them with your palm and cover with plastic wrap.

Roll out small disks, appx. 15cm/6″ in diameter, prick their top side with a fork & brush with olive oil.

Put the first disk into a non-stick pan over medium heat, with the oiled side down. Oil the other side too.

Using a spatula, flip it twice or thrice and cook each side for 3min until it gets a light brown colour.

Transfer onto a wire rack and continue with the rest.

Optionally, sprinkle them with extra salt & oregano.
Serve them warm. Enjoy!

After they’ve cooled completely, you can wrap them with food membrane and keep them in the freezer for up to 3 months. Thaw in room temperature and reheat them in a pan or the oven for 2min before serving.

Pairs Well With

Grilled meat, fried potatoes and tirokafteri

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