Greek pita bread for souvlaki

Ingredients

• 160 ml whole milk
• 80 ml water
• 1 teaspoon(s) granulated sugar
• 2 tablespoon(s) olive oil
• 2 teaspoon(s) yeast
• 320 g hard flour
• 1 teaspoon(s) fleur de sel
• 1 teaspoon(s) thyme leaves
• 1 tablespoon(s) olive oil
• salt
• pepper
• olive oil
• thyme leaves
• Greek tzatziki sauce
• fish roe dip

Instructions

• Combine the sugar, yeast, water, and milk in a bowl. Set the bowl aside for 5 minutes, until the mixture starts to froth.
• In another bowl, combine the flour, the salt and the chopped fresh thyme leaves and give it a mix to combine.
• Add the oil to the yeast mixture and stir to combine.
• Add the yeast mixture to the flour mixture in batches. Make sure each batch is incorporated before adding the next.
• Transfer mixture to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
• Brush a bowl with some oil and add the dough.
• Cover with a towel and let it rest for about 40 minutes, until it rises and doubles in size.
• Place a pan over medium heat.
• Press on the dough to remove the air and cut into 6 equal sized pieces.
• Place pieces of dough on a lightly oiled working surface. Use a rolling pin to roll out each piece of dough to a circle 20 cm in diameter.
• Cook the pita bread for 1-2 minutes on each side in the pan, until they puff up slightly.
• Transfer to a plate and serve with chicken or pork gyro, sausages or vegetables. Sprinkle with chopped thyme.