Soft, fluffy pita bread made fresh in a hot pan — golden on the outside, warm and airy inside. Perfect for dipping, wrapping, or enjoying on its own!
Pita bread
Soft, fluffy pita bread made fresh in a hot pan-cooked to charred perfection. Golden on the outside, warm and airy inside. Perfect for dipping, wrapping, or enjoying on its own! a soft, pillow pita that’s
Ingredients
- 11 grams 3 level tsp dried yeast
- 4 tsp granulated sugar
- 350 ml water
- 330 ml lukewarm milk
- 1000 grams all purpose flour
- 3 tsp salt
Instructions
Prepare the pita dough for rising
- In a mixer bowl, combine the dried yeast, sugar, warm water and milk. Stir gently to dissolve and let it sit for 5–10 minutes, or until it becomes frothy. This activates the yeast.
- Mix flour and salt. Add it to the mixer bowl and knead until a soft dough forms. Let dough rise for 1-2 hours until double in size.
Make the pita
- Place a dry (preferably non- stick) skillet over medium low heat. Divide risen pita dough into 140 gram pieces. Roll each piece into a 20 cm round. Roll about 4 pieces at a time. Place one pita in heated skillet. Cook about 1-2 minutes per side, depending on how hot your skillet is. Bubbles will form on the pitta and it will begin puffing up. Turn the pita over and cook 1 minute longer. You may need to adjust the temperature of the stove as you go along. Keep it medium-low to give time for the bread to puff-up and cook through. Wrap the pittas in a clean towel to keep warm and soft.
