Homemade Flatbread {Greek Pocketless Pitas with a Simple Tutorial}

By Beckylynn

Ingredients

• 2 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 2/3 cup warm water (about 100 degrees, warm but not hot to the touch)
• 1/2 cup warm milk (about 100 degrees, warm but not hot to the touch)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 3 cups bread flour, more or less (see note)

Details

Servings 6
Adapted from melskitchencafe.com

Preparation

Step 1

Directions

In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined.

Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch (see the note). Knead the dough for 4-5 minutes until it is soft and smooth.

Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.

Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn't hot enough, the bread can turn out dry (and won't bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side.