Greek Pita (Gyro Bread)

Ingredients

• 1⅓ cups strong white bread flour
• 1/2 teaspoon salt
• 5 floz lukewarm water
• 0.18 oz fresh yeast 0.11 oz/3 g dry
• 1 tablespoon olive oil

Instructions

1. Step 1: Activate the yeast Mix lukewarm water (99-104ºF/37-40ºC) and yeast in a small container, then set it aside for several minutes to activate.
2. Step 2: Mix the dough In a large bowl, combine the flour and water. When the yeast is ready, add it to the bowl along with the oil and mix well with a spoon until it forms a rough dough. Turn the dough out onto a clean kitchen counter and knead it lightly for a few minutes until you have a soft, elastic dough.
3. Step 3: Stretch and fold the dough Place the dough back in the bowl and cover with a kitchen towel to rest for 15 minutes. After 15 minutes, we need to stretch and fold the dough within the bowl. To do this, imagine that the dough is like a clock face. Pull up the dough at 12 o'clock and then fold it over onto the top of the dough. Repeat this at 3 o'clock, 6 o'clock, and 9 o'clock. Allow it to rest again for 15 minutes, then repeat the stretch and fold technique, rest again, and repeat the stretch and fold two more times. You need to have stretched and folded the dough a total of 4 times with 15 min breaks in between. Then allow it to rest for one last 15 minutes. By doing this step, you're strengthening the dough. The stretch and fold motion helps develop the dough gluten network for stronger dough strength. By the end, the dough should have stiffened somewhat and will have risen during the resting time. If the dough is very sticky, dip your hands in water before stretching and folding.
4. Step 4: Shape the Greek pita Weigh the prepared dough and divide it into four pieces. Mine were 90g each. You can also do this by-eye if you're not bothered about completely even Greek pita bread. Transfer the dough to a floured surface and work on just one while the others rest under a clean kitchen towel. Roll out the first dough section until it's around 7 inches (18cm) in a circular or oblong shape. Then prick the dough all over with a fork – this will stop it from puffing up and forming a pocket the same way Middle Eastern pita does. Meanwhile, heat up a large pan with a bit of oil.
5. Step 5: Cook the Pita bread Once the oiled pan is hot, transfer the first Greek pita bread to it and cook it for around 3 minutes per side, until it slightly bubbles up and starts to get brown spotting on the dough. If needed, adjust the heat and cooking time – just make sure to flip it when it starts to form bubbles on top and is beginning to brown underneath. While one pita cooks, you can roll out and prick the next one with a fork until all four pieces are ready. As soon as each pita bread is cooked, transfer it to a clean kitchen towel, wrapped well, to keep it warm and supple.