attosa
Diamond Post Medal for All Time! 1,246 Posts 
I love pita bread not only because it tastes great, but because you can slice it in half, stuff it, and chow down. Here's how to easily make your own at home without having to deal with yeast.
Total Time: 10 minutes + 30 minutes dough rest time
Yield: 6 pita pockets
Ingredients:
- 1 1/4 cup flour (I used all purpose, but you can mix it up.)
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 Tbsp yogurt
- 1 Tbsp oil
- 1/4 cup warm water
- extra flour for rolling
Steps:
- In large bowl, whisk the flour, salt, baking powder and soda.
- Mix in yogurt and oil.
- Add warm water and mix for a couple minutes until a sticky dough forms. Cover and let sit for 30 minutes.
- Uncover and touch. If it sticks to your finger like this, add some flour and knead thoroughly until it no longer sticks. I had to add two tablespoons here. Place on a surface where you can roll it out on a lightly floured surface.
- Roll dough into a log shape. Slice into six equal sections.
- Roll each into a ball then flatten into about a 6 to 7 inch round.
- Heat a skillet over high heat (no oil necessary). Once hot, place a rolled piece of on the skillet. Immediately over with a lid and cook for 1 to 2 minutes and nicely browned. Flip over and cook the other side for 1 to 2 minutes. Repeat with rest of dough.
- The trick to getting a good pocket inside is using high heat and making sure you cover them while cooking. Slice the pita bread in half, open the pocket, and fill with meats, veggies, or both.
- Enjoy!
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likekinds
Gold Post Medal for All Time! 523 Posts February 17, 20160 found this helpful
I love bread and this looks like a winner to me. If you like the aroma and flavor of yeast but don't want to fool with the prepping required, I think you could add deactivated yeast to this recipe.
attosa
Diamond Post Medal for All Time! 1,246 Posts February 18, 20160 found this helpful
I've never even heard of deactivated yeast! And now I need to go hunting. Thanks, Doug!
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