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Cast Iron Skillet Pita Bread Yum
Skillet Pita bread are easy to make and are soft and fluffy.
Cast Iron Skillet Pita Bread
Course breads
Cuisine egypt
Prep Time
45 minutes

Cook Time
30 minutes
Passive Time 180 minutes
Servings
pitas
Ingredients
  • 2 cups All purpose flour
  • cups Wholewheat flour (or use 3½cups of all purpose )
  • 1 tsp yeast Instant
  • 1 tsp Sugar
  • ¼ tsp Salt
  • 3 tbsp Olive Oil
Course breads
Cuisine egypt
Prep Time 45 minutes
Cook Time 30 minutes
Passive Time 180 minutes
Servings
pitas
Ingredients
  • 2 cups All purpose flour
  • cups Wholewheat flour (or use 3½cups of all purpose )
  • 1 tsp yeast Instant
  • 1 tsp Sugar
  • ¼ tsp Salt
  • 3 tbsp Olive Oil
Cast Iron Skillet Pita Bread
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Punch the dough down, cover and let rise for 30 more minutes.
  5. Shape the dough into 10 2″ balls on floured work surface. Cover with kitchen towel and let rise for 30 minutes.
  6. Roll the ball into ¼” thick circles. Cover and let stand 30 minutes more.
  7. 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.
Recipe Notes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.

Linking this to Valli’s ‘Cooking from Cookbook ChallengeSeptember — Week 1′.

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