Stuffed Pita Bread
Directions
- 1To a medium bowl add warm water and milk. Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.
- 2Whisk in the olive oil and salt. Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.
- 3Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- 4After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. Form the 6 pieces of dough into circles and place on a parchment lined baking sheet. Let rest covered with a tea towel for 1 more hour.
- 5After the second rise, roll each dough circle into 5 inch wide circles.
- 6Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot, turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes.
Ingredients
- 3 cups bread flour
- 0.75 cup warm water
- 6 tbsp warm whole milk
- 1.5 tsp sugar
- 1.5 tsp active dry yeast
- 3 tbsp olive oil
- 1.5 tsp salt
Equipment
medium bowlwooden spoonfloured surfacemixing bowlplastic wrapbaking sheettea towelcast iron or heavy-bottomed non-stick skilletknife