Soft and chewy griddled homemade pitas + traditional Greek spice mix. —Riley Wofford
active dry yeast
2 1/2 cups
Vegetable oil, for cooking
freshly ground black pepper
In This Recipe
Combine the water and yeast in the bowl of an electric mixer fitted with the dough hook. Let sit for about 5 minutes, until foamy. Add the flour, salt, and olive oil and mix on low speed for 1 to 2 minutes, until the flour is fully incorporated. Increase the mixer speed to medium and mix for 3 to 4 minutes, until the dough forms a smooth ball. Transfer the dough to a lightly oiled bowl and cover with a clean dish towel. Let rise for about 1½ hours, until doubled in volume.
Transfer the dough to a lightly floured work surface and divide into 8 equal pieces. Roll each piece of dough into a thin 8-inch circle. Cover the pitas with the dish towel while you work.
Heat a few teaspoons of vegetable oil in a large cast-iron skillet over medium-high heat. Add one pita to the pan and cook for 1 to 2 minutes per side, until golden brown and charred on both sides. Repeat with the remaining pitas, adding more oil as needed.
Stir together the oregano, garlic, salt, and pepper in a small bowl to combine. While the pitas are still warm, sprinkle the spice mixture over the tops.