Greek-Style Pita

Greek-style pita doesn’t have a pocket--it’s more of a fluffy flatbread, perfect for scooping your favorite dips or wrapping savory proteins, like Lamb Meatballs and Minted Yogurt. Our recipe is adapted from the Kokkari cookbook. Kokkari is a top restaurant in San Francisco, and a favorite among the June Team. We especially love their famous pita, so why try to reinvent perfection? For our version, we roll out the pita slightly smaller and thinner for easy handling, then we cook them on the ridged side of the Enameled Cast Iron for those perfect grill marks.

Prep Time — 3 hours 50 min

Cook Time — 15 min

Servings — 12

Ingredients

1 cup water
½ teaspoon active dry yeast
1 tablespoon honey
3 cups bread flour
½ cup whole wheat flour
2 tablespoons semolina flour
1½ teaspoons salt
¼ cup extra-virgin olive oil
¼ cup plain yogurt
1 tablespoon melted unsalted butter
nonstick cooking spray
3 tablespoons extra-virgin olive oil
2¼ teaspoons dried oregano
1½ teaspoons flaky sea salt

Tools

tongs
stand mixer
whisk
parchment paper
measuring cups
measuring spoons
large bowl
pastry brush
liquid measuring cup
2 June Pans
rolling pin
plastic wrap
June Oven
Enameled Cast Iron Grill
silicone oven mitts

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Bloom the yeast

In the bowl of a stand mixer fitted with a whisk attachment, combine the water, yeast and honey. Whisk until combined, then let stand 10 minutes to bubble and proof.

1 cup water

1 tablespoon honey

½ teaspoon active dry yeast

liquid measuring cup

measuring spoons

stand mixer

Mix the dry ingredients

Meanwhile, combine the bread flour, whole wheat flour, semolina and salt in a large bowl. Set aside.

measuring cups

large bowl

3 cups bread flour

½ cup whole wheat flour

2 tablespoons semolina flour

1½ teaspoons salt

whisk

Add wet ingredients

To the bowl of the stand mixer, add the oil, yogurt and melted butter. Whisk until well combined.

¼ cup extra-virgin olive oil

¼ cup plain yogurt

1 tablespoon melted unsalted butter

Form the dough

Replace the whisk attachment with the dough hook. Add the dry ingredients to the yeast mixture and mix on low speed until a dough forms and begins to pull away from the sides of the bowl, 3-5 minutes. Remove the dough hook.

Prepare the dough for proofing

Transfer the dough to a lightly greased large bowl. Cover the dough with plastic wrap.

large bowl

plastic wrap

nonstick cooking spray

Proof the dough

Transfer the bowl to the bottom shelf of the June Oven. Proof the dough at 85°F for 1½ hours, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow directions on your June to continue proofing.

Portion the dough

Divide the dough into 12 equal-sized pieces and shape each into a ball about the size of a tennis ball. Place the portioned dough on a parchment-lined June Pan, staggering them so there’s room between each ball. Dust the dough lightly with flour and cover with a dish towel or plastic wrap.

bread flour

June Pan

parchment paper

Proof the dough

Transfer the pan to the bottom shelf of the June Oven. Proof the dough at 85°F for 1½ hours, until about doubled in size. June will notify you when the dough is finished. If the dough has not doubled, follow directions on your June to continue proofing.

Remove the dough from the June Oven

Remove the risen dough from the June Oven and set aside while the oven preheats.

Preheat the June Oven

With the Enameled Cast Iron Grill/Griddle on the bottom shelf with the ridged side up, preheat the June Oven to 400°F on the Bake cook mode using the button below. After 30 minutes of inactivity, preheat will stop unless you follow on-screen instructions to continue preheating.

Roll out the pita

Brush the parchment in the June Pan with a thin layer of oil. On a lightly floured surface, flatten one dough ball into a disk with a rolling pin, then turn it 90° and roll again. Keep rolling, turning the dough 90° between each roll until a circle about 5” round and ¼” thick forms. If the dough starts to stick, sprinkle it with a pinch of flour. If the dough starts to spring back, set that piece aside and let it relax while you work on the other pieces.

parchment paper

June Pan

bread flour

3 tablespoons extra-virgin olive oil

rolling pin

pastry brush

Season the pita

Brush the round with olive oil, then sprinkle it with a pinch of oregano and flaky sea salt. Place the round on the prepared June Pan. Repeat with remaining dough, stacking flattened rounds on top of each other in two piles so they become oiled on both sides. Loosely cover the pitas with a dish towel or plastic wrap and let rest 10 minutes.

2¼ teaspoons dried oregano

1½ teaspoons flaky sea salt

Place the pitas on the grill

With protected hands, slide the shelf and grill slightly out of the June Oven. Place 1 dough round in the palm of one hand and carefully flip it onto the grill. Space 3 more pita rounds around the first pita for a batch of 4. Close the door and cook the pitas 2 minutes, until the bottom develops light grill marks. June will notify you when to flip the pitas.

silicone oven mitts

Flip the pitas

When the June Oven stops cooking, do not press anything within the app or on the June Oven. Open the door and and carefully slide the shelf and grill slightly out of the June Oven again. Working carefully, use a flip spatula or tongs to flip each pita. Slide the shelf and grill back into the June Oven and close the door. Then press Keep Cooking on the June Oven or in the app.

Finish grilling the pitas

Grill the pitas 2 minutes longer. When the June Oven stops cooking, press Done. If prompted to "Save Longer Time," press Skip. Using tongs, transfer the pitas to a cooling rack to cool at least 5 minutes.

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