Greek Olive Pita
Black kalamata olives add a salty note to these herby breads. Use them for falafel, or as the perfect vessel for your best tzatziki.
INGREDIENTS | YIELDS 5 BREADS
- 1½ cups warm water
- 1 tablespoon honey
- 3½ teaspoons active dry yeast (2 packages)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 cup kalamata olives, pitted and chopped
- 2 teaspoons dried oregano
- 1 teaspoon dried mint
- 3–4 cups bread flour
In a medium bowl, stir together warm water, honey, and yeast. Set aside until foamy, about 10 minutes.
Stir in oil, salt, olives, oregano, mint, and enough bread flour to create a firm dough. Turn the dough out onto a floured surface and knead, adding flour only to reduce stickiness, until the dough becomes smooth and elastic, about 8–10 minutes. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1½ hours.
Preheat oven to 500°F, and preheat a dry baking sheet. Turn dough out onto a floured surface, divide into 5 equal portions, and roll each into a tight ball. Using a rolling pin, roll out each ball into a flat disk ¼″ thick. Rest 20 minutes, uncovered.
Place one disk onto the preheated baking sheet. Bake exactly 3 minutes. Remove carefully with tongs, and repeat with remaining disks. Finished bread will be puffed and very pale. Cool completely before slicing and opening.
