There was something about this recipe that had my husband saying..’this is THE ONE’…and I’m not sure why. It’s not the vegan thing because my Frenchman is…well…French.. and loves anything bread-related no matter the ingredients. I think it was the texture…smooth with a little chew and there is a new technique I’ve learned to make the pita separate in the centre, perfect for filling with my favourite chickpea sandwich mix. Or maybe it’s simply that I’m getting so much better at bread making in my little galley.
The recipe is very similar to my original which has been floating around in my galley since the early years of Sea Salt Galley Kat. It came from another boater…we folks who reside in small spaces, whether it be sailboats, motor boats, RV’s, campers, vans, we stick together and share our experiencing of tiny living and all the tips and tricks that make living with limited resources workable.
Aside from the very favourable results, what I liked about this recipe was it’s pared down timing. You knead the dough then give it a rest for 30 minutes. There was no need for letting it rise for a couple of hours. You can however prepare the dough, wrap it, then refrigerate until ready to cook, just make sure you bring it back to room temperature before rolling out each round.
And a new technique I’ve learned thanks to Joan, of tapping the pita to make it rise up in the pan worked like a charm to let the dough layers open up in the centre to give the perfect receptacle for sandwich filling.
When the dough first begins to bubble, it’s time to flip.
If you tap the round lightly here and there it will begin to inflate. What this does is make both the under dough layer and top separate and cook separately internally so the inside layers of the pita separate nicely to receive your sandwich filling.
You can flip the round one more time to toast the first side using your spoon to flatten ever so slightly as it browns. They will deflate as they cool but don’t they look like little pita pillows?
Thanks a bunch Joan for sharing this recipe. And to my other Galley Peeps, please keep challenging me. I have a bit of a back log but so far, each one I’ve tried has been a keeper.
Joan’s Vegan Pita Bread
Soft, chewy and smooth, these little pita rounds make the perfect accompaniment for curry dishes, a toothy bite with a crispy salad or as a receptacle for your favourite sandwich mixture.
- 1 Cup All purpose flour (plus more for kneading and rolling)
- 1/2 Cup Rye flour (or use all purpose flour instead)
- 1/2 Tsp Salt
- 1/4 Tsp Active dry yeast
- 1/2 Tsp Sugar
- 3/4 Cup Warm water
- 1 Tbsp Olive oil
In a large mixing bowl combine flours and salt.
Add warm water to a glass or plastic bowl or cup, stir in oil and sugar. Add yeast to water and set aside for about 5 minutes.
Add liquid to the flour and stir until combined.
Dump mixture onto a floured surface and knead for 2-3 minutes until dough is smooth and elastic, adding a little flour as needed to keep the dough from sticking.
At this point you can wrap the dough in plastic and let rest in a warm area for about 30 minutes or refrigerate until ready to cook.
On a floured surface unwrap dough and divide into eight equal portions.
With a rolling pin, shape each piece into a circle, about 4-5 inches in diameter.
Heat a small skillet on high for a couple of minutes then drop one circle. Reduce heat to medium low and watch until the dough begins to bubble then flip.
With the back of a wooden spoon gently tap the round until it begins to puff up. As you tap it down it will continue to inflate. When nicely brown on the under side flip again and further brown the first side. When you are satisfied with the level of done-ness remove from pan and wrap in a clean tea towel to keep from drying out.
Repeat with remaining dough rounds.
Serve right away or cover and store in a cool dry place for a couple of days. They can be easily reheated in a fry pan or toaster. They also freeze very well.