Pronto Pita Bread
by Erin Fletter
Photo by Nosh Food Films/Shutterstock.com
prep time
cook time
makes
Equipment Checklist
- Large mixing bowl
- Dry measuring cups
- Measuring spoons
- Liquid measuring cup
- Kitchen towel or plastic wrap (to cover dough)
- Skillet
- Pancake turner
scale
1X
2X
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7X
Ingredients
Pronto Pita Bread
- 1 1/4 C all-purpose flour (sub gluten-free flour)
- 1 tsp dry active or instant yeast
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 C warm water
- 2 tsp olive oil
Food Allergen Substitutions
Pronto Pita Bread
- Gluten/Wheat: Substitute gluten-free flour in Pita Bread.
Instructions
Pronto Pita Bread
1.
measure + mix
Measure and combine 1 1/4 cup flour, 1 teaspoon yeast, 1/2 teaspoon sugar, and 1/2 teaspoon salt in a mixing bowl. Carefully add 1/2 cup warm water and 2 teaspoons olive oil. Mix by hand, kneading about 50 turns.
2.
cover + rest
Place the dough (it will be sticky) on a floured surface and cover. Let the dough rest for at least 10 minutes.
3.
preheat + divide + shape
Preheat a skillet on your stovetop over medium-high heat. Divide your dough into about 8 to 12 pieces, depending on how large you like your pita bread. Have your kids shape each piece of dough into a ball and then flatten each ball into a circle.
4.
cook + flip
Cook the dough on your hot skillet, about 1 minute on the first side, and then flip to cook the other side for another minute. Serve with the Shakshuka Poached Eggs!
