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4 hr 0 min
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One of my favorite things to add to my pita is fresh oregano leaves. They are peppery, astringent and give such a wonderful aroma to anything you add them to. I decided to take my favorite bread of all time – PITA- and play with the dough. This time I added fresh oregano leaves to the dough. And let me tell you guys, the smell, aroma and flavor of this pita is out of this world! It goes perfectly with some grilled chicken, yogurt sauce and fresh veggies.
Bowl
Rolling pin
Towels
Scale
Pan
In a bowl, mix the water and yeast. Add sugar and mix well.
Add the flour and mix all ingredients until there is almost no flour remaining in the bowl. Add salt. Move the dough out of the bowl and knead it on a work surface.
Knead dough manually for about 7 to 10 minutes until smooth and sexy. If the dough is dry, feel free to wet your hands and the flour will absorb easily.
Separate the leaves from the stems. Knead the leaves into the dough until incorporated.
Round and place the dough in a bowl and cover with a towel. Let the dough rest until nearly double the volume.
Divide into 100-120 gr pieces. Round each piece into a perfect, tight ball and let sit for 10 minutes, covered with a towel.
With a rolling pin, open the Pitas to 0.5 cm thick. Place the Pitas to proof on a towel for 20 minutes.
Heat a large, strong pan over medium heat for 3-5 minutes. Lower the heat to low-medium and bake the pita on the side that touched the towel before.
After 10 seconds turn to the other side. Another 10 seconds and turn back. And this is how you play with the Pita until you get a stunning pocket.
Move the pita to a basket / bowl covered with a towel that will avoid the Pita from drying and hardening.
Dip the pita in a smooth hummus and send me a pic!
YASSS!
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