Greek Pita Bread

In a large mixing bowl, combine the lukewarm water (about 104°F) with the dry yeast and stir until the yeast dissolves.

Add the all‑purpose flour, olive oil, and salt to the bowl; mix briefly to bring the dough together.

Knead the dough either by hand or in a stand mixer on speed 4 for 5–8 minutes, until it becomes smooth and elastic.

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place (around 70°F) for about 1 hour, or until it has doubled in size.

Turn the risen dough onto a lightly floured surface and divide it into six equal portions.

Shape each portion into a tight ball by folding the edges inward, creating a smooth surface similar to a mozzarella ball.

Place the balls seam‑side down, then gently roll each ball with a rolling pin or your hands into a flat disc roughly 20 cm in diameter.

Heat a small amount of olive oil (about 1 tsp) in a non‑stick skillet over medium‑low heat until shimmering.

Place one pita disc in the skillet; cook for 2–3 minutes until the bottom is golden brown and bubbles form on the surface.

Flip the pita and cook the other side for another 2–3 minutes, adjusting the heat if the skillet becomes too hot to avoid burning.

Remove the cooked pita and keep it warm under a clean towel while you repeat the process with the remaining discs.

Once all pitas are cooked, lightly brush them with a touch more olive oil, then sprinkle dried oregano and a pinch of extra salt over the warm breads.

Serve the pitas immediately, or store in an airtight container for up to 2 days.