We're Off to Greece

In my quest to expand my culinary horizons and avoid thinking about the unpleasant weather drawing nearer, I ventured into pitas today.  My first attempt was a Greek souvlaki style pita bread.  

It turned out well and we enjoyed a Greek-inspired dinner with all the fixings.

Recipe: Gael Glen Farm Greek Pita Bread (inspired by: https://akispetretzikis.com/categories/pswmia-zymes/pites-gia-soyvlaki)

160 ml milk, at room temperature
80 ml water, at room temperature
1 teaspoon granulated sugar
2 tablespoons olive oil
2 teaspoons yeast
2 cups flour
1 teaspoon salt
1 teaspoon dried oregano

Combine the sugar, yeast, oil, water and milk.  Set the bowl aside for 5 minutes, until the mixture starts to froth.
In another bowl, combine the flour, salt and oregano.
Add the yeast mixture to the flour mixture in batches. 

Knead in mixer on speed 2 for 3 min.
Cover and let it rest for about 40 minutes, until it rises and doubles in size.
Place a cast iron pan over medium heat.
Press on the dough to remove the air and cut into 6 equal sized pieces.
Use a rolling pin to roll out each piece of dough to a circle 20 cm in diameter.
Cook the pita bread for 1 minute on each side in the pan, until they puff up slightly and turn slightly brown.

In addition to the homemade pitas, we turned homegrown potatoes into lemon garlic roast potatoes, our parsley into a chopped parsley salad with a garlic and lemon dressing, and whipped up homemade tzatziki.  We rarely eat beef, so the marinated beef kabobs cooked up on the BBQ were a real treat.  

The next few days are supposed to be a really awful rain/snow combo, so I figure I will start now and just continue to imagine I am on vacation in Greece until the weather improves.  Maybe I should try my hand at baklava next?