Let me begin by saying my partner/Captain is a bread-lovin’ Frenchman.
Bread with breakfast
Bread with lunch
Bread with dinner
…and all the in between (with wine, cheese or just by itself)
I came across this blog post from Sailing Chance a while ago and thought – wow – I can do this.
Pitas = BBQ pizza (Captain’s second favourite food)
I am spoiled at home having a bread machine…
just throw everything in, press the setting and ‘voila’ – bread of all flavours & types.
But this seemed so easy…
All ingredients can easily be kept onboard without refrigeration.
The kneading process is minimal and quite pleasant (simulates the motions of the sea and a good stress reliever – when required)
I can prepare the dough in the morning and have freshly-made pita after a day of sailing.
Stove Top Pita
(10 – 12 rounds)
2 cups of lukewarm water (110 degrees)
1 tablespoon of yeast (2 individual packets)
1 tablespoon salt
2 tablespoons of sugar
2 tablespoons of olive oil
5 cups of flour (plus more for kneading and rolling)
Dried herbs


Heat water up to 110 degrees (luke warm to touch on wrist)
Whisk together water, yeast, salt, sugar and oil together.
Let sit for five minutes.
Add 5 cups of flour and mix together.
Dough will become thick.
Put dough on a floured surface, lightly flour hands, and knead dough for five minutes.
Shape dough into a ball and place in a lightly oiled bowl.
Roll ball around to coat with oil.
Place a clean dish towel over the bowl and let dough rise until doubled (will take about 1 – 2 hours).
Once doubled place dough onto a floured surface and shape into fist size balls.
Place balls on a sheet of baking paper or wax paper.
Cover and let rise again for 20 minutes.
Roll balls into an 1/8 – 1/4 inch thick circles.
Kat Note:
Since there is never a shortage of wine, therefore empty wine bottles onboard,
I decided to be resourceful and use an empty –
even though we are in the land of the ‘dirt people’ for the winter.
I did promise to try as best I could to be ‘tiny galley authentic’.
Press in your choice of dried herbs.
I used dried oregano, basil & chilis
but will try to also incorporate some grated parmesan into the dough next time.
Heat a nonstick skillet on high and reduce to medium high heat.
Dry fry your pita until bubbles start to form and then flip it to the other side.
This should take about 30-60 seconds per side depending on your stove.
Since space is at a premium aboard R.E.D.
I had time to roll out the next pita as the first was cooking.
10 perfect pitas ready for some yummy boat-friendly recipes…

12 responses to “STOVE TOP PITA”

  1. You CAN do it! Looks delicious. Glad you gave it a shot!

    • mm Galley Kat says:

      Thanks Kelley. It’s my go-to for my bread lovin’ Frenchman. Super excited you found me!. Just migrated to WP from blogger 2 days ago and haven’t even made an official announcement. Still working out a few kinks and making adjustments. Happy sailing from a winter-bound Canadian Galley Kat

  2. […] night I made Stove Top Pita (to the basic recipe I added dried parsley, thyme and […]

  3. […] nothing if not determined to make decent bread on R.E.D. this year.   I have thus far mastered Stove Top Pita, can make a very tasty Boston Brown Bread in the Omnia, and an attempt at pressure cooking produced […]

  4. […] 4, 2014 With 10 freshly made stove top pitas on hand I feel compelled to create. (to be honest Francois is looking longlingly at them already […]

  5. […] to our current -42 ° C winter conditons, who could blame me.   But those freshly made stove top pitas are calling to me. I’m thinking leftover grilled chicken sandwich with a fresh salad. […]

  6. […] Aside from pita and fresh veggies this is really good with salami or pepperoni chips… Link here to my stove top pita recipe (this time I made it with 2 cups white flour, 3 cups 5 grain flour)       […]

  7. […]           DAY 2: load it into homemade stove top pitas (super easy – see link)…           DAY 3: for the perfect cockpit (or balcony) supper […]

  8. […] as yet have not found the best solution…   Pressure Cooker Bread didn’t do it for me. Stove Top Pitas are really easy and good but still not what I’m aiming for. And my Sourdough process is still […]

  9. […] Easy, fresh, healthy supper. Tuna fish cakes, bulgar & kale salad (link), stove top pita (link) and paneer. PANEER 1 quart goat milk (or whole cow’s milk) Avoid UHT – ultra high […]

  10. […] 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). […]

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