No-Baked Soft Pita Bread
Why don't you make yourself a couple of little bread pockets? Break em' up and dip them in hummus or tzaziki, stuff them with chicken fajita or an avocado salad till' they're bursting, or just have them as they are!
They're super easy to make because of the short prep time, and when it's time to cook the little pitas, watching them inflate is so entertaining!
If you'd like a twist, spread the za'atar mixture onto the pita breads before you cook them. Feel free to make the dough in advance and keep in the fridge until you want to cook them, and once they're made they can last in the fridge for three days.
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- 16 Pieces
- Prep time: 70 Minutes|Cook time: 10 Minutes|Total time: 1 Hours 20 Minutes
Za'atar paste (optional)
For bread dough
- In a small bowl, combine yeast, water and sugar, let it stand for 5 minutes until it's frothy.
- In a mixing bowl, pour in half of the flour and add the yeast mixture, mix it then add salt and olive oil. Add the remaining flour little by little and knead for about 6-8 minutes until it's smooth and elastic.
- Cover the dough and let it rise for 1 hour or until it has doubled in size.
- Divide the dough into 16 pieces and roll into ½ inch thick circles. Brush each bread with za'atar mixture.
- Heat a non-stick frying pan on a medium heat, place the flattened bread dough and fry until both side are no longer raw and sticky.
- I fried my pita bread on a hot non-stick frying pan, but you can bake it in a 225°C / 440°F oven for 8 minutes if you'd like. But before putting it in the oven you need to let the dough to rise once more after shaping.