Ingredients:

  • 1 cup warm water (105°F-110°F)
  • 1 tsp granulated sugar
  • 2.25 tsp active dry yeast
  • 3 cups all-purpose flour
  • 1.5 tsp fine sea salt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp full-fat Greek yogurt
  • 1 tbsp melted butter for brushing
  • 1 tsp dried oregano

Instructions:

  1. In a large mixing bowl, combine 1 cup warm water, 1 tsp sugar, and 2.25 tsp active dry yeast. Let sit for 5–8 minutes until frothy foam forms.
  2. Add 2 tbsp olive oil, 1.5 tsp fine sea salt, and 1 tbsp Greek yogurt to the yeast mixture. Gradually stir in 3 cups of flour until a shaggy dough forms.
  3. Transfer dough to a lightly floured surface and knead for approximately 5 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Punch down the dough and divide into 8 equal pieces. Roll each piece into a circle approximately 7-8 inches in diameter.
  6. Heat a cast-iron skillet over medium-high heat. Lightly brush the dough with melted butter or oil.
  7. Cook each flatbread for 1-2 minutes per side until charred bubbles form and the bread is cooked through. Sprinkle with dried oregano while hot.
  8. Immediately wrap cooked pitas in a clean kitchen towel to trap steam and ensure they remain soft and pliable.