Middle Eastern Pita bread. A classic versatile flatbread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking soda

Baking soda is a quicker leavening agent.

Measure all ingredients using a precision kitchen scale.

Measure 8 grams of salt and set aside.

Measure 7.5 grams of dry active or instant yeast.

Measure 13 grams of sugar and set aside.

Measure 20 grams of extra virgin olive oil.

Measure 85 grams of milk and 85 grams of water, warming them slightly in the microwave to about room temperature.

Add the sugar to the warmed milk and water, then add the yeast. Mix thoroughly and let it sit for 10-15 minutes until foamy.

In a stand mixer with a dough hook, add the flour and salt, mixing briefly to combine.

Make a well in the flour, add the yeasty liquid and olive oil, and mix to form a dough ball.

Knead the dough in the mixer for about 8 minutes or by hand for about 30 minutes until smooth and slightly sticky.

Lightly oil a large bowl, place the dough inside, and cover with plastic wrap. Let it rise in a warm place for 1 hour until doubled in size.

After rising, knock the air out and shape the dough into a rectangle.

Divide the dough into 6 equal 80-gram pieces, rolling each into a ball.

Dust the dough balls with flour and cover with a kitchen towel until ready to roll.

Flatten a ball on a floured surface and roll it out into an oval, then turn and roll again to achieve desired thickness (about 2 mm or 1/8 inch).

Set aside the rolled dough, covering it with a kitchen towel, and let it rise for 20-30 minutes before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens