Have you ever tried soft pocket-less pita or flatbreads before? If you have, you know what I mean when I say they are an amazing creation. Soft, fluffy, but with a little bit of chew – one of my top 3 favorite ways to enjoy carbs! And I realized I am probably a little biased, but I think my homemade flatbreads are 10 times better than any store bought version.
These flatbreads are incredibly versatile… don’t limit yourself to just slicing it into triangles and dipping it in hummus! We stuff ours and use them as a wrap for all kinds of sandwich fillings, we top them with different cheeses and veggies for delicious single-serving flatbread pizzas, or we toast them until crisp and sprinkle them with cinnamon sugar, top with fruit salsa for a summer snack/dessert.
But before you can get going in one of those delicious directions – you’ve gotta make some dough and cook up some pitas 🙂 And, if you’ve got allergies or follow a vegan diet, this flatbread recipe is perfect for you because it just so happens to be dairy-free and egg-free.
- 4 cups flour
- 1 1/2 teaspoons salt
- 1 1/3 cups warm water
- 3 tablespoons sugar
- 2 tablespoons olive oil, plus more for bowl
- 2 teaspoons yeast
- In the bowl of your stand mixer or a large bowl, add the yeast, sugar, olive oil, and warm water and give it a quick stir. Let is sit for 8-10 minutes until it is nice and foamy.
- Add in 2 cups of flour and the salt. Turn the mixer to medium-low. Once the flour is incorporated, add the remaining flour one cup at a time. (You may need a little bit more or less flour than 4 cups total).
- Once the dough begins to pull away from the bowl and form a sticky ball, turn off the mixer and turn the dough out onto a greased or nonstick surface.Cover with plastic wrap and let it rise for an hour or until it is doubled in size. Cut the dough into about 10 eqal pieces and let them rest while you preheat your skillet to medium heat.
- Using a rolling pin or your hands, shape each piece of into a pita-sized circle, about 1/8 of an inch thing (they puff up when they cook, so don't make them too thick to start with!) Carefully transfer each pita to a non-stick skillet. Cook each flatbread for about 2 minutes and then flip over and cook for minute. I put each of mine on a wire rack while I make the others so it doesn't get soggy. These will stay fresh for about 3 days, but mine always get eaten way before then!
- To reheat in the microwave, wrap pitas in paper towel and place on a plate. Cook for 15-30 seconds until soft and warm.
- To reheat in the oven, wrap pitas in foil. Place in a 350 degree oven and cook until warm - about 10 minutes.