Soft, fragrant, delicious... and many more epithets of this wonderful Greek cake, whose name is PITA! It is eaten with meat, poultry, vegetables. Wrap in it souvlaki (kebabs), gyros (finely chopped meat) and kebab, eat just like that and with zadziki. What can I say, I offer to cook with your own hands!
Instructions
- To avoid questions and comments, I want to say that this type of pita, does not provide for the formation of a pocket when baking. Pita Giro is the most sought after and popular in Greece and translates as a round tortilla. Pockets are not popular here, at least in Athens.Products for pita is better to measure and weigh in advance.
- Mix milk, water, sugar, salt, oregano, oil (2 tbsp) and yeast.
- Add flour and knead a soft, slightly sticky dough to the hands. Grease a clean bowl with oil (lightly), put the dough and cover with membrane. Put in a warm place for 1 hour.
- The dough is greatly increased in volume.
- Knead the dough and divide into 6 parts.
- Shape the cakes with a diameter of 20 cm and a thickness of 3 mm.
- Heat the pan well and lightly oil (we left 1 tbsp). Bake the tortillas for 1-2 minutes on both sides.
- Until golden brown.
- Finished cakes can be frozen. Heat in the oven or in a dry pan.
- And of course, be sure to cook them in a couple of gyros of chicken.
- Pita with gyros, zaziki, tomato and onion, one of the favorite dishes of the Greeks and their guests!
