Pita bread is a quintessential element for any Middle Eastern meal. I already have a recipe for pita bread that is baked in the oven. This one is made on the skillet and the pitas turned out soft and delicious.
These pitas involve quite a bit of work, read the recipe thoroughly and plan accordingly. I don’t usually add cooking and prep times to my recipes, but I thought it is important to add them here because I miscalculated the time and it took me past dinner time to make these pitas.
A ‘Sponge’ made by mixing some of the flour before preparing the dough is the secret to the success of these homemade pitas. Try these and I’m sure you’ll love them.
1½cupsWholewheat flour(or use 3½cups of all purpose )
Make the Sponge: In a large mixing bowl, combine 1cup all purpose flour, yeast, sugar and 1cup lukewarm water. Mix with a fork until the flour is evenly moistened. Cover and set this aside in warm place for 30 minutes, or until the mixture is thick and bubbly.
To make the dough: Stir 1cup all purpose flour, 1cup wholewheat flour, salt and ½cup water into yeast mixture. Knead 2~3 minutes (either with hand or dough hook on a stand mixer) until dough is smooth. Add remaining ½cup wholewheat flour and olive oil, knead 2~3 minutes or until the dough comes together. Knead for another 5~7 minutes on a floured work surface or 4~6 minutes in the stand machine. Dough should not be sticky anymore.
Shape into a ball, place in a lightly greased bowl, cover and set aside to rise for 1 hour or until the dough is almost double in size.
Punch the dough down, cover and let rise for 30 more minutes.
Shape the dough into 10 2" balls on floured work surface. Cover with kitchen towel and let rise for 30 minutes.
Roll the ball into ¼" thick circles. Cover and let stand 30 minutes more.
Brush cast iron skillet with oil and heat over high heat. Cook 1~1½ minute per side pressing lightly with a spatula for the bread to puff up. Repeat with the remaining dough circles, oiling skillet as necessary. Serve with hummus and falafel.