Somebody asked me what would go well with the Baba Ghanoush and I thought of pita. There are many types of flatbreads in the world but pita is from the middle east so I think it works best. The goal of making this bread is having it grow and swollen like a ball, when you cook it. Let’s see if that will work for me today.
Watch How to Make it
A warm pita is good for any occasion: either for appetizers, dips or to serve with meat and vegetables. It’s so much comforting to eat it fresh and to also know you made it!
Here is the written recipe, with the ingredients and step by step instructions:
- Rubber spatula
- Cutting board
- 3 cups flower (435g)
- 1 cup water (240g)
- 1 tbsp dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp olive oil
- In a large bowl add the yeast, the sugar and the warm water. Mix until the sugar has melted, then wait a couple of minutes or until frothy on top.
- In another smaller bowl, add 2 cups (or 290g) of flour and then the salt. Mix them with a spoon.
- After the yeast is ready, pour the flour mix over it, gradually, and mix with a spoon. While mixing add the olive oil.
- Once the dough is too hard to mix with the spoon, put it on a floured cutting board, to knead for 15 minutes. You want it to look smooth and bounce back when you poke it.
- After this, put the dough back in the bowl, cover and let it rise for 1 hour or until it doubles in size.
- Then, put it back on the cutting board and cut into 8 smaller pieces. Let them rest for another 10 minutes.
- Once that time has passed, heat up a pan at high temperature for 3 minutes.
- Take one of the small pieces and flatten it as much as possible. Then put it in the hot pan.
- Cook for 30 seconds on one side or until you see bubbles. Flip and cook for 30 seconds on the other side. Flip again and cook until it has swollen like a ball.
- Repeat for the rest of the dough and let the pitas rest on a plate.