This video guides you through making soft, fluffy flatbreads with a chewy texture.
The recipe involves a simple dough made with yeast, flour, and olive oil, which is then kneaded and left to rise.
The flatbreads are cooked in a cast iron pan until bubbles appear, resulting in a flavorful and delicious bread that can be enjoyed hot or cold.
Ingredients:
7 g (2 tsp) instant dry yeast
480 ml (2 cups) warm water
4 tbsp olive oil plus extra for brushing (approx 2-3 tbsp)
780 g (6 ½) cups strong bread flour plus extra for rolling (approx 60g or 1/2 cup)
1 ½ tsp sugar
1 ½ tsp table salt
Instructions:
1. Place the yeast in the bowl of a stand mixer (or a large bowl) and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.
2. Add the olive oil, flour, sugar, and salt to the yeast mixture.
3. Mix the dough together using either using a stand mixer with a dough hook (recommended) or your hands, until combined.
4. Once combined, knead the dough for 10 minutes using the stand mixer with a dough hook or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.
5. Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.
6. Divide the dough into 12 pieces. Shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes, while you prepare to start cooking them.
7. Lightly flour the work surface then brush or spray a medium-sized frying pan (cast iron gives you the best results) with a little oil (just 1/4 tsp or so) and place over a medium-high heat to heat up.
8. Take one of the dough balls, and roll it into a circle, about 19cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.
9. Toss the pita back and forth a couple of times in your hands to remove excess flour, then place the pita in the pan.
10. Brush the top of the pita in the pan lightly with oil and cook for about 60-90 seconds, until bubbles start to appear. Then turn over a cook for a further minute.
11. Place on a plate and repeat, brushing the pan with oil after every 3 or 4 pitas.
12. Stack the pitas up on a plate (stacking them helps to keep them soft), laying a tea towel over them to keep warm until you’re ready to serve.
Make Ahead
To make ahead, make the pitas, cool them and place on a plate. Cover with foil or clingfilm. They should keep at room temperature for 2 days, or in the fridge for 3-4 days.
Freezing
If freezing, place in a freezer bag with a piece of baking parchment between each pita (to stop them sticking together). Defrost at room temperate before serving.
Reheating
The flatbreads can be served at room temperature, or if you want to warm them through, sprinkle with a little water and place in the oven at 180C (350F), on a baking tray (uncovered), in a single layer for 2-3 minutes.
