I’ve only tried to make my own pita bread at home a few times, and, frankly, most bread making seems daunting to me. All the rising, all the waiting – I’m generally just not patient or much of a plan-ahead kind of person when it comes to meals. But, when I made this pretty simple and pretty fast pita from The Kitchn and it turned out awesome, I really wanted to share it. I only slightly modified it from the recipe I found here, so I am sure using that recipe verbatim would yield great results. I cooked my pita in a hot cast iron skillet with a little grape seed oil (be sure you use a high-heat oil) and they puffed up and turned out great! I really liked this option (both for speed and energy conservation – I don’t like to turn on the oven unless I have to). My photos are below and I will include my recipe modifications here:
1 cup warm water (not hot or boiling)
2 teaspoons active dry or instant yeast (I used one packet of active dry yeast)
2 1/2 – 3 cups all-purpose flour (I used half whole wheat and half unbleached white all purpose)
2 teaspoons salt
1-2 teaspoons olive oil (I used grape seed oil)
And then I added 1 teaspoon of garlic powder and 1 tablespoon of mixed, dry herbs to the batter at the end before rising.