Kypriakes Pites – Cypriot Pocket Pites (Κυπριακές Πίτες)
Kypriakes Pites – Cypriot Pocket Pites (Κυπριακές Πίτες)
Soft, fluffy Cypriot pocket pites, perfect for stuffing with souvlaki, sheftalies, halloumi or dips. These classic Cypriot pites are soft, slightly chewy, and beautifully puffed in the centre, ready to be split and filled. They’re similar to other flatbreads found across the Middle East and Eastern Mediterranean, like Greek pitas or Lebanese khubz, but with their own Cypriot flair. Baked quickly at a high heat, they puff up to create a pocket and stay tender if wrapped straight in a tea towel. Once you make these from scratch, you’ll never go back to store-bought.
Ingredients
Method
- In a small jug, mix the yeast, sugar, milk and olive oil. Set aside for a few minutes until foamy.
- In a large bowl, sift the flour and add the salt. Stir to combine.
- Pour in the activated yeast mixture, then gradually add the water while mixing with a fork. You may not need all the water, so add it slowly until a rough, slightly tacky dough forms.
- Tip the dough onto a lightly floured surface and knead for 8–10 minutes until soft and elastic.
- Shape into a smooth ball, rub with a drop of olive oil, return to the bowl, cover with a plate or plastic wrap and a tea towel. Let it proof in a warm place for 1 hour or until doubled in size.
- Punch down the dough, turn it onto your bench and divide into 8 equal pieces (around 100g each). Shape into smooth balls and place on a floured surface. Cover with a damp tea towel or plastic wrap and rest for 30 minutes.
- Meanwhile, place a tray in the oven on the middle rack and preheat to 250°C fan-forced or as high as your oven allows.
- Roll each dough ball into a thin oval. Carefully remove the hot tray from the middle rack, dust lightly with flour and place 2 pites on it. Bake for 5–6 minutes until puffed and slightly golden.
- Transfer straight into a clean tea towel to keep soft. Repeat with remaining pites.
