The super versatile Pita! I have had a love hate relationship with it. Sometimes, they have been an absolute hit and most times disaster. I have tried making them in the oven as they usually are and this time I tried making them on the stove top. My convection has decided to be extremely non-cooperative with me and baking has become a distant dream. So, it was time for the humble stove top.
This serves 8
Ingredients:
Whole wheat flour 4 cups
Salt to taste
Olive oil 2 tbsp
Yeast 2 tsp
Warm water 2 cups
Method:
First activate the yeast by adding it to 1/2 cup of warm water. Mix the yeast well and leave it for 15 minutes. You know it’s working when bubbles start rising in the water.
Mix it with the flour, along with the salt and olive oil and mix it well.
Slowly add the warm water and mixing and kneading the dough well till it turns into a soft but firm ball. You should be able to split a ball off it easily.
Keep this covered in a dark place for atleast 30 minutes to let the flour rise.
Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.
You can serve it with falafels, Hummus, Baba ghanoush, Israeli salad and Spinach lentils.
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