Greek Pita Bread

This recipe is not for making pita pockets, which are sliced open and filled. Instead, these pitas should be wrapped around your sandwich fillings, for making gyros in particular.

Dissolve sugar into water. Sprinkle yeast on top, and stir to dissolve. When yeast starts to foam, stir in the milk.

In another bowl, stir together flour, salt, and thyme. A bit at a time, add liquid into the flour, mixing until shaggy. Add olive oil and continue mixing until dough is cohesive. It will still be sticky.

Turn dough out onto a floured surface, and knead for 5 to 6 minutes until dough is smooth and stretchy. Brush oil into a bowl, place dough inside, and turn to coat. Cover and let rise until doubled, about 45 minutes.

Spread a thin layer of olive oil over a work surface. Turn dough out onto the surface and flatten. Divide the dough into 6 equal portions. Form each piece into a sphere. Roll out one dough ball into an 8‑inch disk.

Place a heavy skillet over medium heat. When the pan is hot, brush in a few teaspoons of olive oil. Place a dough disk in the skillet. After 2 to 3 minutes, when it’s a little golden and crispy, flip and cook another few minutes on the other side. While one disk is cooking, roll out the next.