Skillet Pita Bread
Thinking of trying some homemade pitas but feeling intimidated? No worries with
this recipe. It's simple! Most of the time involved is hands-off while the dough
is rising, and the pitas are cooked quickly in a hot skillet.
- 1 cup warm water (110-115 degrees F)
- 1 package (2 1/4 teaspoons) RED STAR Platinum Yeast
- 1 teaspoon sugar (for proofing yeast)
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons salt
- 2 teaspoons olive oil
- Additional oil for cooking
- In a large mixing bowl, mix the water, sugar and yeast together, and let
sit for about five minutes until foamy.
- Add 2 1/2 cups of the flour, salt, and olive oil. Mix until a shaggy dough
- Sprinkle the last 1/4 cup flour onto your clean work surface and turn out
the dough. Knead the dough for about 5 minutes, until the dough is smooth and
elastic. Add more flour (if needed) to keep the dough from sticking to your
hands or the work surface.
- Set the dough back in the bowl and add another teaspoon or so of olive oil
(or use pan spray), then turn the dough until it's coated.
- Cover with a clean dishcloth or plastic wrap and let the dough rise until
it's doubled in bulk, 1-2 hours.
- Once the dough has doubled, gently punch down the dough and turn it out
onto a lightly floured work surface. Divide the dough into 8 equal pieces and
flatten each piece into a thick disk. Sprinkle the pieces with a little more
flour and then cover them with a kitchen towel or plastic wrap until you're
ready to cook them.
- Roll one of the pieces into a circle 6-8 inches wide and about a quarter
inch thick. Sprinkle with a little extra flour if it's starting to stick. If
the dough starts to spring back, set it aside to rest for a few minutes, then
- Repeat with the other pieces of dough.
- Warm a cast iron skillet over medium-high heat until drops of water sizzle
immediately in the pan. Drizzle a little oil in the pan and wipe off the excess.
- Lay a rolled-out pita on the skillet and cook for a minute, until you see
bubbles starting to form and edges look set. Flip and cook for another minute,
until large toasted spots appear on the underside.
- Keep cooked pitas covered with a clean dishtowel or in a warm oven while
cooking the rest of the pitas.
Yield: 8 pitas
Pitas are best when eaten immediately after cooking. Leftover pitas will keep
in an airtight bag for several days and can be eaten as they are or warmed in a
toaster oven. Baked pitas can also be frozen with wax paper between the layers for
up to three months.
Recipe created by Bran Appetit.
Recipe and photo credit: Red Star Yeast