Greek Pita Bread

• 2 t dried yeast
• 1 ½ t sugar
• 2/3 c warm water
• ½ c plus 2T milk, heated and cooled
• 1 ½ T olive oil, plus more to coat the bowl
• 1 ¼ t salt
• 2 ½ c flour

Mix yeast, sugar and water. Allow to rest for five minutes.

Add milk, oil, salt and 1 ½ cups flour and blend to combine well.

Add remaining flour and knead till smooth and elastic.

Coat bowl with oil and leave dough to rise for about an hour.

Press down and divide into 6-12 portions.

Working one piece at a time, roll into flat rounds.

Heat a frying pan over medium heat. Once hot, add pitas one at a time and cook until bubbles begin to appear on the surface and underside is turning golden brown. Flip and cook the other side.

Transfer to a large plate, cover with foil leaving a small place for moisture to escape. Cook remaining pitas.

Best served and used immediately.