Pita
Pita is a yeasted flatbread from North African, Middle Eastern and Mediterranean kitchens, and this version needs only five pantry ingredients. Durum wheat flour gives a sturdy, slightly sweet crumb that holds up to fillings. The dough is sticky, so oiled hands replace dusting flour and keep the breads tender. Tear them for dips, split them for kebab, gyros or shwarma, or roll them around salad.
Instructions
Stir the yeast into the warm water in a large bowl until it dissolves. Add the salt, oil and flour, mix, then knead until you have a smooth dough. The dough will be sticky, so grease your hands and work surface with oil instead of dusting with extra flour.
Cover the dough and leave it somewhere warm until it has doubled in size.
Divide the risen dough into 8 equal pieces and shape each one into a ball.
Roll each ball out into a flat round about 15 cm (6 inches) across, using a little oil on the surface if it sticks.
Cover the rounds with a cloth and let them rest in a warm place for about 30 minutes, until they look slightly puffy.
Bake at 225°C (435°F) for about 12 minutes. Serve warm, whole for dipping or cut in half to stuff with salad or meat.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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