Easy Pita Bread Non-yeast recipe

Simple way of baking fresh bread: non-yeast dough and not more than 1 hour of preparation.
Originally pita is served with different dips and eaten by hand, it is also used to wrap different meat or vegetable fillings. So you have a great choice!!!
Since centuries pita was baked in special round clay ovens called "tandoor". Tandoor is widely used in the Middle East and in India. In this oven bread is baked at a high temperature which causes puffing. This recipe is just an easy way of baking such a nice bread as pita.     



INGREDIENTS: 
Servings: 4pitas

1glass of hard durum flour
2 glasses flour
3/4 glass warm water
1 pinch of salt
2 tbs EVO oil

1. Sift both types of flour together in a big bowl and mix the salt in.


 

2. Mix warm water and EVO oil and add it to the flour.

3. Kneed the dough well, keep kneeding for 5-10 minutes. 
4. Let the dough sit for 30-40 minutes in the same bowl in which you mixed the flour and other ingredients, cover it with plastic film.

5. Divide the dough into 4 parts or if you prefer smaller pitas into 6-8 parts.
6. Form the balls out of all the dough parts.

 7. Roll out the dough balls into neat circles, same size as the pan.
Note: My non-stick pan is 25cm.
Note: The dough should be rolled out very finely: not more than 2mm.

8. Heat a non-stick pan till it's almost fuming and grease it with a paper towel soaked in oil.
Note: The secret is to heat the pan till it's really hot.
9. Arrange the rolled out dough onto the pan carefully.
10. Cook for a couple of minutes till one sides is slightly burned, then turn the pita over and cook the other side.
Note: You will notice that pita will get inflated.
11. Repeat with the other pitas.
12. Serve with any dip you like or with any filling to your taste.  

ENJOY !!!

      
I served my pitas with delicious avocado salad wrapped insides. 

 
Or pita slices toasted till they are crispy and smeared with aromatic cheese spread.