I’ve been making my own pita bread for a number of years now because…well…because it’s too easy not to ((link here to my old recipe: Stove Top Pita).
Recently though I ran across an even easier method. No yeast required with very little kneading and I’m liking the results even better. Once the dough is mixed you need only 30 minutes of rest time before forming.
It makes eight 8” rounds, Add a pinch or two of dried herbs or smooshed fresh garlic to the flour for added flavour.
They take centre stage for wraps because they are soft and pliable. Think BLT or a creamy tuna or egg salad mix or grilled chicken. See? So very versatile. And how satisfying that you made them yourself. (Try this recipe here Caprese Wrap or this French Onion Mushroom Breakfast Wrap)
Perfect for dipping and sopping up the sauces of your favourite curry dish. (Quick Chicken Masala with Cauliflower Rice or my latest crush..Butter Chicken Meatballs)
It also makes the easiest ever base when you need a quick pizza fix. (My all time fave and the simplest to make Pizza Margherita)
Inspiration thanks to Nagi of RecipeTinEats
- 8” fry pan (larger works well too).
- 2 cups flour plus more for kneading
- 1/2 tsp salt
- 3 1/2 tbsp butter
- 3/4 cups milk
- oil for cooking
- In a small saucepan gently heat milk and butter just until butter has melted.
- Combine flour, salt and milk mixture.
- Dump mixture onto a well floured surface and knead for 2-3 minutes until dough becomes silky and smooth.
- Cover dough with a tea towel or plastic wrap and let rest for 30 minutes.
- Divide dough into smal portions. I divided into 8 pieces to fit my 8” fry pan but for larger breads divided into 4 portions
- On floured surface roll and stretch the dough into rounds about 1/8” in thickness.
- Heat a small amount of olive oil (about 1/2 tbsp) in your fry pan and cook each dough round on medium heat for about 1-2 minutes until dough bubbles up.
- Flip and cook on other side. When brown dots form on the under side the bread should be fully cooked.
- Repeat process with remaining pieces of dough stacking breads and cover with a tea towel as you go to keep then soft and pliable.
- Use right away or store covered in a cool dry environment for a couple of days. These also freeze well so make a bunch.