Pita Bread(Unleavened) recipe
YIELD
4 servingsPREP
25 minCOOK
5 minREADY
30 minIngredients
Directions
Combine the flour and salt; stir in enough warm water so that the dough pulls a way from the sides of the bowl and is no longer sticky.
Stir until smooth.
Knead for 5 minutes.
Shape dough into rectangle and cut in half lengthwise.
Divide into 12 portions and shape into smooth balls.
Cover with damp balls and let rest 5 to 10 minutes.
Press each ball flat roll into a 6 or 7 inch circle.
Cover with damp towels.
Lightly oil a griddle or skillet. Gently stretch each round as thin as possible.
Cook until brown and bubbly spots appear on the bottom, about 90 seconds.
Turn over brown the other side.
Remove from griddle and wrap immediately in towels.
Comments
I love the recipe although you have a typo in the instructions section. Right after you say Divide into 12 portions and shape into smooth balls you say to cover with damp balls...I think you meant a damp cloth
I think covering with damp balls makes this unleavened bread leavened!
There doesn’t seem to have any posted oven temperatures or bake times?
There are no posted oven temps. or bake times because you fry these on a lightly oiled griddle or skillet, and once they bubble and brown a bit...90 sec. or so....you flip and cook the other side. Once cooked, remove to towels and wrap.
What does 1 x mean for the oil?
Yummy we cook them in a pan or griddle like flour tortillas. Thank you.