This recipe is definitely not for the faint-hearted, as it requires time ( approx 2 hours ), skills, and "meraki" ( positive creative energy )
But it is truly mouthwatering and totally worth the time and effort.
Let's get started then!
Ingredients:
1 cup hot water (HOT ! not boiling)
2 teaspoons active dry or instant yeast
2 1/2 - 3 cups all-purpose flour
2 teaspoons salt ( as always fleur-de-sel for me )
1 tablespoon greek olive oil
Instructions:
1. Mix the water and yeast together in the bowl of a stand mixer or a large bowl and let sit for about five minutes until the yeast is dissolved.
2. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil.
3a. If using a stand mixer attach the dough and need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough.
3b. If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic.
4. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much.
5. Let the dough rest for a few minutes before finishing kneading.
6. Clean the bowl you used to mix the dough and run it with a little olive oil.
7. Set the dough in the bowl and turn it until it's coated with oil.
8. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, about 1 hour.
9.Gently deflate the dough and turn it out onto a lightly floured work surface. pide the dough into 8 equal pieces and gently flatten each piece into a thick disk.
10.Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if it starting to stick.
TIP: If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.
11. Warm a cast iron skillet over medium-high heat (you want a hot pan). Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form.
12. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side.
The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel.
Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas. Consume while fresh, or keep them in the refrigerator in well sealed plastic bags for 10 days.
Enjoy !
Love,
Katsikaki ( aka Baby Goat )