Even though this bread does not always puff up or pull apart into a pocket, it is still a very good flat bread.
The longer the dough has to sit in the fridge, the better it tastes. It can be made up to three days ahead, but it is also good if you are making it last minute.
Ingredients
- 3 1/4 c flour all purpose
- 2 t salt
- 2 t olive oil
- 2 t active dry yeast
- 1 1/4 c Water
Servings: breads
Instructions
- Mix and knead ingredients until very soft and smooth and just a little sticky.
- Place dough in greased bowl and press down. Cover and place in fridge. If notice it rising, press down and do not allow to rise for the first four hours. If you are making at last minute, skip this step 🙂
- Divide into 8-12 pieces, let rest 20 minutes.
- Roll pieces into circles about 1/4 inch thick. Let rest 10 minutes.
- Spritz with water 2-3 minutes before baking.
- Cook pitas on lightly greased cast iron for 20 seconds. Turn and bake 1 minute more, a bubble should start forming.
- Turn again and bubble should get larger. Lower heat if begins to brown. Should take approximately 3 minutes to cook each one.
- If they do not bubble, they will still make excellent flat bread.
- Keep warm in oven.
Recipe Notes
If desired, use up to half hard white wheat or whole wheat flour. Blend in blender first to make the flour finer and then use an additional 1/4 cup of water. To use blender, place ingredients in bowl and hook up with the dough hook. Blend ingredients on low to mix well and then bump to medium and mix for about 10 minutes until a soft smooth, slightly sticky dough is formed. Continue as directed. Â
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