Homemade Flatbread (Greek Pocketless Pitas)

Ingredients

• 2 tspinstant yeast
• 1 tspgranulated sugar
• 2/3 cupwarm water (about 100°F, warm but not hot to the touch)
• 0.5 cupwarm milk (about 100°F, warm but not hot to the touch)
• 1 tbspextra-virgin olive oil
• 1 tspsalt
• 3 cupsbread flour, more or less as needed (see notes)

Method

1. 1In a large bowl (or bowl of a stand mixer fitted with the dough hook), mix the yeast, sugar, water, milk, oil, salt, and one cup of the flour until well combined.
2. 2Gradually add the remaining flour until a soft dough forms. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch. Knead the dough for 4–5 minutes until soft and smooth.
3. 3Place the dough in a lightly greased bowl and cover with greased plastic wrap. Let rise until doubled, about an hour.
4. 4Divide the dough into 6 or 8 equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10–15 minutes (this relaxes the gluten, making them easier to roll out).
5. 5Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7–8 inches in diameter.
6. 6Heat a griddle or skillet to medium heat (about 300°F on an electric griddle). When hot, cook the flatbread for 2–3 minutes on the first side until it bubbles and puffs. Flip with tongs and cook the second side until golden and spotty. If the skillet isn't hot enough the bread will turn out dry — aim for 2–3 minutes max per side.
7. 7Transfer each flatbread to a plate and cover with a clean kitchen towel. Stack the warm flatbreads and keep covered.
8. 8Flatbreads can be made and frozen. Best served the day they are made; reheat gently the day after if needed.