Recipe – Niclas’s Greek Pitta Breads

My oldest son Niclas is discovering the delights of making his own food as he’s away at university. He loves travel and exploring different cultures, more than any other country though Greece is a firm favourite. He has developed a recipe for pitta breads which is fantastic, he even did a Greek Night with us in lockdown which a full spread of delicious meats, salads and breads. It was wonderful!

Niclas making pita breads in the summer for our Greek Night

For 10, you will need a couple of hours and:

  • 550g strong bread flour
  • 280ml milk
  • 140ml water
  • 2 tablespoons thyme
  • 2 sachets of fast-acting dried yeast
  • 1 teaspoon sugar
  • Olive oil
  • Salt and pepper

Combine the water and milk and let them reach room temperature. Add the yeast and sugar, stir and leave for 5 minutes. Once the yeast has started to froth, add a couple of tablespoons of olive
oil to the milk and water, and leave for another 5 minutes.

In a bowl mix the flour with the thyme, a bit of pepper and a pinch of salt and mix. Slowly combine the water/milk mix with the dry flour and herbs. Add the liquid bit by bit, and combine with a large spoon until the flour all holds together. There may be a bit of liquid left, it doesn’t all have to
be added.

Flour a surface and knead the dough for 5-10 minutes until it is smooth and not sticky to the touch. Rub a clean bowl with olive oil and place the kneaded dough in it covered with clingfilm and a tea towel, and leave to rise in a warm place for an hour.

After the dough has risen, oil a surface and place the dough on it. Cut up into 10 smaller balls of roughly equal size. Flatten the dough balls either by hand or rolling pin.

Fry each pitta bread on a medium-high heat in a little olive oil for around 2-3 minutes on each side. The first one will probably take longest. Once each pitta is bread-brown on both sides, transfer to a dish and sprinkle a bit of thyme on each one fresh off the heat.

If you want that proper ‘kebab shop’ experience, can get frozen donner meat in a few supermarkets, but since these pittas are so good and warrant a better filling, I tend to go for much fresher ingredients. Fill your breads with houmous or tzatziki (yoghurt and cucumber), mediterranean vegetables, lettuce and tomato, chips, grilled chicken or pork skewers straight off the grill. Why not
brine your chicken before hand for that Hellenic flavour?

You can see Niclas making these pitta breads in a video on my Youtube channel:

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