Joan’s Vegan Pita Bread

Course: Side Dish

Keyword: bread, pita, flat bread, naan

Servings: Servings

Calories: 83kcal

Author: www.seasaltgalleykat.com

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.

Print Recipe

Equipment

Mixing bowl
Rolling pin or empty wine bottle
Heavy fry pan

Ingredients

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

Instructions

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.

Nutrition