Greek-Style Flatbread

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I love a soft, thick Greek-style pita. They’re great for making lunchtime personal pizzas with the kids, awesome for dipping in hummus, and an excellent (easy) accompaniment to my favourite curries.

This recipe harnesses the power of your bread maker to do the tricky bit — the rolling and baking are up to you!

(Note: This recipe is batch sized for a 1.5lb bread maker. )

Ingredients

1 cup water
1/2 cup Greek yogurt
1 egg
1-1/2 tsp salt
2 tbsp honey
2 tbsp butter
3 cups flour
1-1/2 tsp baking powder
2 tsp bread machine or quick yeast

Add the ingredients to the pan in the order given. Insert the pan into the baking chamber, close the lid firmly, and set it to Dough Cycle. This cycle is approximately 2 hours in length.

When the cycle ends, turn the dough out onto a well-floured surface. It will be sticky — floured hands work best. Do not knead the dough. Divide the dough into 12 equal portions.

Form them into smooth balls, place them in a bowl, and cover the bowl tightly with plastic wrap. Allow the dough to rest for 10 minutes.

Preheat your oven to 450F. Place a sheet of parchment on a heavy baking sheet.

Flatten the balls slightly and roll into rough circles on a floured surface. They should be approximately 2mm-3mm thick. Place the rounds on the baking sheet and put into oven.

Bake for 4 minutes, then turn them over and bake for 2 minutes more.

Immediately transfer to a plate, stacking them as new ones come out of the oven. Keep the stack covered with a tea towel while you work to prevent moisture loss while cooling.

Store in an air-tight container. Makes 12 rounds.

To reheat, sprinkle with water and bake at 350F for 2-3 minutes. Cover with a tea towel until ready to serve.