Try this Sfakiani pita recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- ingredients1 cup flour1 cup fresh myzithra cheese1
- ingredients1 cup flour1 cup fresh myzithra cheese1
Swapping fresh myzithra for a drier, aged alternative drastically alters the hydration requirements of the dough. Fresh myzithra carries high moisture content, softening the flour directly during kneading. Aged alternatives demand extra liquid to prevent a crumbly texture. A heavy-bottomed skillet distributes heat evenly across the flatbread surface without creating hot spots that burn the exterior before the inside cooks through. Cast iron retains thermal energy efficiently on standard burners. Maintain medium-low heat to ensure the interior cheese melts fully while the exterior develops golden brown spots within three to five minutes per side. Resting the dough for fifteen minutes relaxes the gluten network, allowing the flatbread to roll out thin without snapping back under the pin. Precise sequencing matters when handling soft cheeses. Work quickly so the dough does not absorb excess moisture from the counter. Store leftover cooked flatbreads in an airtight container for up to two days and reheat them on a dry skillet over medium heat for thirty seconds.
