Greek Pita Breads

Add water, milk, olive oil, sugar and yeast into the appliance bowl and stir to combine.

Let rest for 5 minutes.

Fit the Dough Tool.

Add flour and salt into the appliance bowl.

Knead for 10 minutes on speed 1, until a dough has formed.

Transfer the dough into a clean bowl and cover with a tea towel.

Prove for 1 hour until doubled in size.

Lightly oil a clean work surface.

Remove the dough from the appliance bowl and gently press down with your fists to remove the air.

Divide the dough into six equal pieces.

Form each piece into a ball and cover with a tea towel.

Let rest for 15 minutes.

Roll out the dough balls into 20 cm circles.

Press your fingers into one side of the dough to create small dimples over the surface.

Tip: Add more oil if needed to prevent the dough from sticking.

Tip: If your dough springs back too much, let rest for another 10 minutes and try again.

Preheat a frying pan on a medium heat.

Add one pita to the frying pan.

Cook for 3 minutes on both sides on a medium heat, until golden and cooked through.

Tip: Place a lid on the pan during cooking to keep the moisture inside and create fluffier pitas

Wrap the pita in a clean tea towel to keep warm.

Repeat the same process with the remaining pitas.

Serve.