Greek Pita Bread

Soft and fluffy homemade Greek pockless pita bread. Great served with mezze foods or brushed with garlic and parsley butter.  

Many of the recipes I bake for my blog are influenced by my travels. This Tomato Parmesan Focaccia is inspired by focaccia I ate on holiday in Tuscany and Puglia. This Lemon Herb Rice and Halloumi and Roasted Vegetable Couscous with Tzatziki is similar to a couple of dishes I first tried in Cyprus and the Greek Islands I’ve travelled to.

I’m very passionate about Italian cuisine, but I am equally obsessed with Cypriot and Greek food. The same as a lot of people, we all haven’t been able to get away abroad on holiday for quite some time now due to the ongoing situation. Though, that doesn’t mean we can’t experience the same food and bring our summer holiday home.

On the topic of bread and world cuisines: different countries all have their own bread recipes. France has the classic baguette greatly enjoyed with butter and French cheese, India has chapatis and naan bread used to scoop up flavourful curries, Italy has focaccia and pizza and Mexico has the tortilla. For Greece and Cyprus (and other destinations around the Mediterranean and Middle East), they have the pita.

This homemade flatbread is ultra soft and fluffy, it’s more bread-like and substantial than pita bread you can buy readymade. It’s so incredibly tasty torn into pieces and dunked into a bowl of hummus or tzatziki.

The pita bread is prepared the same way as the majority of breads are. Start by mixing warm milk (use dairy or plant milk depending on your dietary requirements) and warm water with yeast and sugar, then leave it for 5 minutes until it’s frothy. After that you’ll add the bread flour and salt to a large mixing bowl. Add the yeast mixture and mix until a dough forms. Knead the dough for 5-7 minutes, then pop the dough into a well oiled bowl and leave it until doubled in size.

The reason I prefer making my own pita is because the pita bread you get from the supermarket is rather dry and cardboard like quite frankly, nowhere near as fluffy and moreish as homemade.

The pita I’m sharing today is made is plain, I’ve made this recipe and added 1-2 tablespoons of nigella seeds to make naan bread to serve with this Chickpea Tikka Masala. The recipe is so versatile, you can also add herbs (dried or fresh) and other seasonings to the dough to flavour it.

So here’s the most important part, below is this super easy recipe for making the best and FLUFFIEST Greek Pita Bread, by Akis Petretzikis.

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Greek Pita Bread

Fluffy homemade Greek pita bread recipe, worlds apart from the readymade pita you can buy. Delicious used to scoop up hummus, tzatziki and other dips.
Course Side Dish
Cuisine Greek
Prep Time 20 minutes
Cook Time 5 minutes
Rising Time 1 hour
Total Time 1 hour 25 minutes
Servings 6
Author Jessica Creed

Ingredients

  • 2 teaspoons dried yeast
  • 1 teaspoon sugar
  • 160 ml milk (or plant based alternative)
  • 80 ml water (lukewarm)
  • 320 g strong white bread flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  • In a small mixing bowl or jug, combine the yeast, sugar, milk and water. Stir well and then set aside for 5 minutes until the mixture starts to froth.
  • In a large mixing bowl, add the flour and salt and give a quick mix together. Add the yeast mixture to the dry ingredients along with the olive oil. Mix again until a dough has formed.
  • Knead the dough for 5-7 minutes until you are left with a smooth dough - it will be quite sticky. If the dough is difficult to handle add a little extra flour.
  • Add a drizzle of oil to another bowl and transfer the dough to this bowl, coating it well with the oil. Cover and leave the dough to rise at room temperature for 40-60 minutes or until it's doubled in size.
  • Place a frying pan on medium heat. Divide the dough up into 6 equally sized pieces (I weigh mine to be accurate). Dust a work surface with some flour and roll each piece of dough out into an oval shape about 20cm long and 10cm wide. They don't have to exact, so don't worry if not every pita looks the same that's the beauty in these being homemade.
  • Cook each pita 1-2 minutes on each side until they puff up and are lightly golden. Serve the pita warm or at room temperature. Once cooled, they will keep for up to 2 days. They can be frozen, just keep in a ziplock bag and freeze for up to 3 months. Defrost at room temperature and eat within a day.

Enjoy!

Try these tasty recipes with this Greek Pita Bread!

Tzatziki (Greek Cucumber Dip)

Roasted Garlic Hummus

Lemon Herb Rice

Tomato Parmesan Focaccia

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Strawberry Oat Smoothie

If you love strawberries and cream then you’ll really enjoy this healthy strawberry oat smoothie! Bursting with juicy strawberry sweetness, energising oats and creamy protein-packed yoghurt – this quick and easy recipe is sure to become your new go-to nutritious breakfast or snack! 

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I’ve been on a bit of a health kick lately after overindulging on my summer holiday. For my birthday this year I received a smoothie maker and ever since then I’ve been making lots of smoothies like this Detox Green Smoothie. However, this time I wanted to experiment with some new flavours and ingredients. My friend and I recently had a catch-up dinner and after a yummy main course we wanted to treat ourselves to something for dessert. There were many decadent desserts on the menu like chocolate fudge brownie, pecan pie and classic sponge cake with cream and jam, but it was a strawberry milkshake we both picked.

Strawberries and cream desserts will forever be my favourite! 🙂

The milkshake was delicious, but I’m sure it was loaded with lots of naughty things. That’s why I decided it was time to create a smoothie inspired by the tasty milkshake and for those times when a sugar craving strikes!

This healthier alternative is creamy, smooth and just as delicious as my favourite strawberry milkshake, minus all the bad stuff. And the best part you ask? It’s also a great way of getting towards your 5 a day.

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I like to use strawberry yoghurt for even more intense strawberry flavour and it also makes this smoothie a great healthy option because it’s packed with protein and healthy ingredients. You can use any flavour yoghurt you like, I used a small pot of bio yoghurt which doesn’t have any refined sugar added. Also, my strawberries were super sweet so I didn’t need to add any sweeteners, but if you feel like your smoothie needs an extra touch of sweetness you can add a little bit of honey.

It’s only recently that I’ve started adding oats to my smoothies. Adding oats means this smoothie is great for breakfast and it also helps create the perfect consistency. Strawberries are quite watery so it’s essential to add oats to make a nice creamy and thick smoothie.

Since developing this recipe I have been making it practically non-stop. I love it first thing in the morning or for a snack after coming home from a tiring day at work. You wouldn’t even guess it’s good for you because it tastes amazing.

(Makes 1)

Ingredients:

25g (1/4 cup) oats

200g (1 cup) fresh or frozen strawberries, hulled and halved

1 x 120g pot (1/2 cup) natural or strawberry flavoured yoghurt

60ml (1/4 cup) milk

Method:

1. Place the oats in the blender and process until they are finely ground. Add the remaining ingredients and process again until smooth. Adjust consistency of smoothie with more milk then pour and serve in a glass.

Enjoy!

jess

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Raspberry Smoothie

Only 3 ingredients are required to make this creamy raspberry smoothie! It’s the perfect healthy breakfast or snack! 

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I’m a really big smoothie fan and I always have lots of fun trying out new smoothie flavour combinations. I’ve previously shared this super healthy Green Detox Smoothie, but now I wanted to create a smoothie that showcased one of my favourite berries.

I’m beyond excited for berry season. Blueberries, raspberries and strawberries are pretty much the main reason I love spring and summer as much as I do. That as well as sunny weather, light evenings and the excuse to eat copious amounts of ice cream… 😉

But let’s get real, I cannot eat ice cream or decadent desserts all the time and be healthy, even though I’d love to. So that’s why I’ve put my favourite flavours into a healthier treat that I can still enjoy without any guilt.

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This creamy raspberry smoothie has a beautiful natural sweetness and tartness released from the raspberries. Every summer we love picking our own raspberries, usually we eat them all in one go, but sometimes we’ll freeze them ready for later use in smoothies or cakes and cupcakes.

I love having frozen fruit in my freezer ready for whenever I’m fancying a smoothie for breakfast or for a snack. I’ve always enjoyed smoothies because they’re super easy to prepare and this smoothie recipe in particular requires just 3 ingredients and will take you less than 5 minutes to prepare. My preference is to use frozen raspberries over fresh because then the smoothie is really well chilled and you can serve it right away!

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To serve, pour into glasses then you can sprinkle over chia or linseeds and top with a few extra raspberries. Grab a straw, these pretty pink straws are from my friend Carly at The Shire Bakery for those wondering, then all that’s left to do is enjoy your gorgeous homemade smoothie and satisfy your sweet cravings! 🙂

(Makes 1)

Ingredients:

150g (1 and 1/2 cups) fresh or frozen raspberries (if using frozen allow to thaw slightly)

100g (3.5 ounces) raspberry yoghurt

125ml (1/2 cup) milk, plus extra if needed

Method:

  1. Place all the ingredients in a blender. Process until smooth and frothy and then pour and serve in a glass. The recipe can easily be doubled to make more smoothies.

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Enjoy!

jess

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Green Detox Smoothie

My favourite Green Detox Smoothie. Rich in antioxidants, vitamins and packed with goodness. It tastes amazing and you wouldn’t even guess it’s good for you!

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I’m starting the new week on a healthy note with this Green Detox Smoothie. I originally posted this recipe back in January 2014. It’s a firm favourite of mine so I wanted to update the photos and share it once again.

This is my absolute favourite green smoothie. It makes a delicious and nutritious snack or breakfast and whenever I sip on this smoothie I always feel energised and my skin is glowing.

This last month I’ve been eating really well and trying my best to eat more healthily as I’m always baking so many sweet things like cakes and cookies. I’ve been experimenting and testing out new healthy recipes recently like these energy bites.

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The one thing I love most about this green smoothie, is how beautifully vibrant and naturally colourful it is. Almost just as appealing as a plate of homemade cookies! Almost… 😉

This green smoothie has a tropical twist. A gorgeous combination of mango and pineapple adds the natural sweetness. It tastes like sunshine and transports me back to the summer.

Smoothies are seriously one of the easiest things you could make. Once you have you ingredients on hand, grab a blender and blend everything all together until smooth and no lumps remain. Then pour into glasses (this recipe makes two small smoothies), grab a straw and enjoy it. I sometimes make smoothie bowls. Just pour the smoothie into a small bowl and top with fresh fruit, nuts, seeds and granola.

Makes 2 small smoothies (or 1 large glass)

Ingredients:

1 large mango, peeled and cut into chunks

165g (1 cup) pineapple chunks

2 large handfuls of fresh spinach

120ml (1/2 cup) apple, orange or pineapple juice

Method:

  • Place the mango, pineapple, spinach and juice in a blender. Blend until smooth. Add more juice if you want the consistency thinner. Serve immediately. The smoothie will store in the fridge for one day.

Recipe Notes:

  • The mango and pineapple can be blended fresh or frozen.
  • You can swap the spinach for kale, if preferred.
  • The juice can be replaced for coconut water.

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Enjoy!

jess

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