Gyro Pita Flat Bread
6 breads
Ingredients
- 3 tsp dry instant yeast or 25 g fresh yeast
- 530g / 18.5 oz strong white bread flour
- 360g (12.7 oz) lukewarm water
- 1 tsp sugar
- 1 tsp salt
Equipment
Instructions
- In a bowl add the yeast, sugar and water and mix to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
- Add the flour and salt and mix using the dough hook for 6-10 minutes. You can also mix the ingredients by hand.
- Add more flour if needed. Mix until the dough is a little bit sticky ball.
- Let the dough rest in a bowl covered with plastic wrap and a kitchen towel in a warm place for 40 minutes or until doubled in size.
- Take the dough out of the bowl and split into six evenly sized pieces.
- Form the pita bread with a rolling pin or with your hands, about 20 cm/ 7.8" in diameter.
- In a 12" cast iron skillet drizzled with olive oil over medium heat, place the pita bread dough and cook for 2-3 minutes on each side.
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