Greek Pitta - Flat Bread

INGREDIENTS

400g self-raising flour, plus extra for dusting
300g Greek yoghurt
2 tablespoons fresh thyme leaves / 10-12 sprigs
1 teaspoon salt
olive oil, for rolling

METHOD

In a large mixing bowl, combine the flour, Greek yoghurt, thyme, and salt. Mix with a spoon until roughly combined. Use your hands to bring the dough together in the bowl, then transfer it onto a clean, lightly floured work surface.

Knead the dough gently until it forms a slightly sticky but smooth ball. Unlike other bread recipes, you don't need to knead this for very long; the process should take about 1-2 minutes.

Depending on the moisture content of your yoghurt, you may need to add a little more flour if the dough feels excessively sticky. Gradually add flour until you achieve the desired consistency.

Shape the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and set it aside to rest for at least 30 minutes. This allows the flour to fully absorb the liquid.

After resting, divide the dough into roughly 100g portions and shape each portion into a ball.

Heat a non-stick pan over medium-high heat.

Roll each dough portion into a circle, about 24-25 cm in diameter, using a rolling pin and a couple of drops of olive oil to prevent sticking.

Place the rolled dough onto the hot pan and cook for 1-2 minutes on each side, or until they puff up slightly and develop golden brown spots.

As you cook the pitta, transfer them onto a clean tea towel and cover them to retain warmth and moisture.