In the good faith of my eating a plant based dinner at least 3 times a week, I'm making falafel. What goes with falafel you ask? Of course the answer is pita bread! I prefer to make my own bread, especially during this COVID-19 pandemic. This is similar to the Naan bread recipe. Just as easy too.
When you make your own bread, the aroma that fills your home is intoxicating. Just like love.
2 ¼ teaspoons or 1 package dry active dry yeast
1 cup warm water
1 cup all-purpose flour
1 1/2 tablespoons organic olive oil
1 3/4 teaspoons salt
1 3/4 cups all-purpose flour, or more as needed
1 teaspoon organic olive oil, divided
Add the first 3 ingredients and whisk together. Let stand 20 minutes for mixture to begin to form bubbles or foam.
Pour 1 1/2 tablespoons olive oil and salt into yeast mixture.
Add 1 3/4 cup flour.
Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes.
Turn dough out onto a floured work surface and form into a ball.
Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
Remove dough from bowl and place onto a floured work surface. Form a ball and cut into 8 equal pieces. I actually weigh each piece.
Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
Cover dough balls with a clean towel to rest for 30 minutes.
Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat, or roll with a rolling pin, dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
Grease a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat.
Lay pita bread onto hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes.
Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds.
Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, cut breads in half and open the pocket inside for stuffing.