Pain pita/Pain plat maison - Homemade flatbread (Recette méditerranéenne/moyen-orientale) Eng sub

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is usually cheaper.

Add salt to the flour in a mixing bowl.

Add sugar and instant yeast to the flour and mix well.

Add a small amount of warm water, olive oil, and Greek yogurt to the mixture.

Start mixing with a wooden spoon, adjusting the water quantity as needed to achieve the right dough consistency.

Once the dough starts to take shape, use your hands to continue mixing and adjusting the water until a ball of dough forms.

Knead the dough for 5 to 10 minutes until it is very soft.

Form the dough into a ball, pinching the back while turning it to shape.

Place the dough ball in a dish, brush with a little olive oil to prevent drying, and cover with plastic wrap.

Leave the dough to rest for at least 1 hour until it has doubled in volume.

Separate the dough into four pieces and form two small balls from these pieces.

Brush the balls with olive oil and cover them with plastic wrap again, letting them rest for at least 10 minutes.

Remove the dough from the work surface, ensuring to remove any excess oil, and add flour to the surface.

Press each ball of dough with your hands to form a small disk, then use a rolling pin to enlarge the disk to about 12 cm in diameter, adjusting thickness as desired.

Brush the bottom of a pan with olive oil and heat it over medium to high heat.

Cook the first side of the dough for 2 to 3 minutes until nicely browned, then brush the other side with olive oil and turn it over.

Cook until the second side is golden brown and the dough swells, then remove and repeat with the remaining dough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens