Over the past year, I’ve really gotten into making yeasted dough and I’m so glad I did. I remember 10-15 years ago when I was just venturing into baking and was so intimidated by yeast. Is the water warm enough to bloom the yeast? Did it rise enough? And, unlike baking quick rise breads, you can’t test if it’s done by sticking a toothpick in it. It just seemed so daunting and stressful to me.
Now, yeasted doughs are almost second nature to me. I recall making chicken souvlaki skewers, lemon potatoes and Greek salad for dinner one night only to suddenly remember that I forgot to pick up some pita bread. I quickly whipped up a batch of this quick rise flatbread and cooked them in the cast iron. They turned out so well that I tested the recipe a few more times over a week and this recipe was born. I hope you like it as much as I do! Sometimes, I will stuff them with fillings and they are just so good!