Steamed Pita Bread

Name: Steamed Pita Bread
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 12 pita breads
Ingredients: 7 g instant yeast; 250 ml water; 2 tablespoon olive oil; 2 tablespoon sugar; 2 teaspoon baking powder; 3 ¼ cups flour

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings
12 pita breads
Calories
154 kcal
Course
Main Course
Cuisine
Asian, Greek

Steamed Pita Bread

Elizabeth Reed

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Taking inspiration from bao buns I've made steamed pita bread. Light and incredibly soft these bring new meaning to Greek cuisine!

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Ingredients

Servings

7 g instant yeast
250 ml water lukewarm
2 tablespoon olive oil
2 tablespoon sugar caster (superfine)
2 teaspoon baking powder
3 ¼ cups flour plain

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Instructions

Combine the yeast, water and olive oil in a large jug. Whisk and set aside for ten minutes.
In a large bowl combine the sugar, baking powder and 3 cups of flour. Make a well in the centre and add the yeast mixture. Work everything together until it forms a mass of dough. Work the dough until it becomes smooth and silky. If the dough is either too sticky or too dry adjust by adding an extra tablespoon of flour and water to achieve the right consistency.
Knead the dough for approx. 10 minutes, place in a well-oiled bowl, cover and allow to rest for 1 hour until doubled in size.
Remove the dough and punch it down with your fist. Divide into two logs. Roll the logs out and cut each log into 6 equal-sized portions and roll into a ball. (a little larger than a golf ball). Place the 12 balls of dough on a tray with baking paper, cover and allow to rest for 45 mins.
To shape the pita bread, take a ball of dough and roll out into an oval shape using a rolling pin, approx. ¼" thick. Spray the dough with olive oil and using a chopstick place it in the centre of the oval, fold it in half then pull the chopstick out. Repeat for the remaining balls of dough, putting the pieces of bread on a baking tray with baking paper. Allow them to rest for 30 mins before steaming.
To steam the pita breads, fill a medium to large wok with 2 cups of water. Allow the water to come to a rolling boil. Reduce the heat to medium. Place a bamboo basket (lined with baking paper and sprayed with olive oil) over the wok and steam the pita breads for 10 mins. (My basket fit 3 pita breads at a time).
Once cooked, allow them to cool slightly before filling them with your desired meat and salads.