Description
Soft, pocket-style pita bread cooked on a hot tawa (skillet), ideal for stuffing or serving with dips.
Ingredients
- 2 cups (≈ 250 g) all‑purpose flour (or a mix of all‑purpose + whole wheat)
- 1 tsp active dry yeast
- 1 tsp sugar
- ½ tsp salt
- ~⅔ cup (≈ 150 ml) warm water (about 40‑45 °C)
- 1 Tbsp olive oil (or other neutral oil)
Instructions
- In a small bowl, dissolve the yeast and sugar in a portion of the warm water. Let it sit ~5–10 minutes until frothy.
- In a mixing bowl, combine flour and salt. Make a well and pour in the yeast mixture + remaining water + oil.
- Mix until a dough forms. Knead on a lightly floured surface for ~5–8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled (≈ 1 hour).
- Punch down the dough. Divide into 6–8 equal balls and let them rest, covered, ~10 minutes.
- Roll each ball into a circle about ¼ inch (≈ 6 mm) thick.
- Heat a tawa or skillet over medium‑high heat until very hot.
- Place one rolled circle on the tawa. Cook ~30–45 seconds until bubbles appear. Flip and cook the other side similarly.
- To help it puff/pocket: after initial cooking, you can place the pita gently over an open flame (or very hot part of the burner) for a few seconds until it puffs up. Then return briefly to the tawa if needed to cook spots evenly.
- Remove, cover with a cloth to keep soft, and repeat with remaining pitas.
Notes
- If you skip the open flame puff step, many pitas still form pockets when cooked well on the tawa. :contentReference[oaicite:0]{index=0}
- Ensure tawa is properly preheated — too cool and the pitas dry out before puffing. :contentReference[oaicite:1]{index=1}
- You can rest rolled dough under a damp cloth to prevent drying while cooking others. :contentReference[oaicite:2]{index=2}
- Pitas are best eaten fresh or warmed; they can be stored in airtight bags and reheated. :contentReference[oaicite:3]{index=3}
Nutrition
- Serving Size: 1 pita (≈ 60 g)
- Calories: ≈ 150 kcal
- Sugar: 1 g
- Sodium: ≈ 200 mg
- Fat: 2–3 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: ≈ 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1–2 g
- Protein: 5 g
- Cholesterol: 0 mg
