I’m obsessed with these pitas (or flatbread or whatever you want to call them) lately. I love to make them for lunch with some homemade hummus and fresh vegetables. It helps me feel like winter won’t last forever! We have even used leftovers for personal sized pizzas. That makes for a delicious, quick dinner. They are perfectly soft for wrapping things up if you’d rather. I will never buy another pita again.
I often double the batch and freeze the leftovers for pizzas when I’m really in a crunch. So without further ado:
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 2/3 cup warm water (I use hot water that I mix with cold milk to get them both to the nice warm temperature.)
- 1/2 cup warm milk (Again, I don’t warm this, I just combine with hot water.)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 3 cups bread flour, more or less
- In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar, water, milk, oil, salt, and one cup of the flour until well combined.
- Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch (see the note). Knead the dough for 4-5 minutes until it is soft and smooth.
- Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.
- Divide the dough into six or eight equal pieces (or more if you’re like me).
- Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter. (The diameter will depend on the amount of pieces you divide your dough into. Stick to the 1/8 inch thick as a guide.)
- Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn’t hot enough, the bread can turn out dry (and won’t bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side.
- Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel.
- The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.
Seriously these are so great and so versatile that you should get up and make a batch right now! Be sure to head over to Mel’s Kitchen Cafe and check out some of her other great recipes.
Recipe Source: adapted from Jaclyn at Cooking Classy (reduced sugar, oil and salt, used instant yeast and adapted bread flour amounts, as well as adapting the method a bit)