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.
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.
- 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 is formed.
- 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 continue rolling.
- 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
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Recipe created by Bran Appetit.
Recipe and photo used with permission from: Red Star Yeast