Greek Pita Bread for Souvlaki

Ingredients

  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 160 ml milk, at room temperature
  • 80 ml water, at room temperature
  • 320 g strong flour
  • 1 teaspoon coarse salt
  • 1 teaspoon of chopped fresh thyme leaves, finely chopped
  • 1 tablespoon olive oil + extra for brushing
  • To serve:
  • the zest and juice of 1 lime
  • salt
  • pepper
  • olive oil
  • some thyme leaves
  • roasted vegetables

Directions

  • Combine the sugar, yeast, water and milk in a bowl. Set the bowl aside for 5 minutes, until the mixture starts to froth.
  • In another bowl, combine the flour, the salt and the chopped fresh thyme leaves and give it a mix to combine.
  • Add the oil to the yeast mixture and stir to combine.
  • Add the yeast mixture to the flour mixture in batches. Make sure each batch is incorporated before adding the next.
  • Transfer mixture to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
  • Brush a bowl with some oil and add the dough.
  • Cover with a towel and let it rest for about 40 minutes, until it rises and doubles in size.
  • Place a pan over medium heat.
  • Press on the dough to remove the air and cut into 6 equal sized pieces.
  • Place pieces of dough on a lightly oiled working surface. Use a rolling pin to roll out each piece of dough to a circle 20 cm in diameter.
  • Cook the pita bread for 1-2 minutes on each side in the pan, until they puff up slightly.
  • Transfer to a plate and serve with chicken or pork gyro, sausages or vegetables. Sprinkle with chopped thyme.