Corfu Recipes - Pitta Bread
This page gives you the opportunity to re-create some of your favourite Corfiot recipes at home. This time homemade pitta bread, a staple of countless Greek dishes and served with dips and spreads.
Ingredients - 500 grm all-purpose flour. 4 grm dry yeast (approx. 1 tsp). 1 tsp salt. 1 tsp sugar. 270 ml lukewarm water.
Instructions - Sieve the flour into the bowl of an electric mixer. Add the yeast, sugar and salt and blend with a spoon. Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more. (Depending on the flour, the dough may or may need a little bit less water than this recipe calls for.) After mixing for a while, the dough should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add a little flour and continue mixing. Cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. This is an important step so that the bread becomes fluffy and soft. Take the dough out of the bowl and knead a little bit with your hands. Split it into 7-8 evenly sized portions. To form the pitta bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look use a fork to make some holes on top. Heat a non-stick frying pan to medium-high heat (with no oil) and fry each pita bread for about 3 to 4 minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a wooden spoon on the pan. If not consumed right away, wrap the pita bread in cling film.