Did you know that you can have fresh pita and hummus in under 40 minutes? The rumors are true. Making fresh pita always intimidated me- but it’s really not too different from making fresh tortillas. Back in the good old days, before I knew what the quadratic formula was or what constituted high crimes and misdemeanors (apparently, collusion doesn’t), pita and hummus used to be my favorite snack. The possibilities are endless! Make a fresh pita wrap, roll it out a bit thicker and make flatbread pizza, deep fry it for pita chips- you’re unstoppable, armed with a batch of pita dough.
1 ¾ cups flour
½ teaspoon baking powder
3 tablespoons yogurt
1 tablespoon olive oil
¾ cup milk
½ teaspoon salt
Start by mixing the yogurt, olive oil, and milk.
’ve made this a few times before, and always wondered what would happened if you used flavored yogurt. Imagine vanilla or strawberry pita! That falls under the same category as quinoa pho and naan tacos. I won’t go so far as to wonder if I could, without wondering if I should. Mix the wet ingredients together,
and then pour in the flour, baking powder, and salt. Add some garlic powder, if you want garlicky pita. That’s a little bit less profane. Mix it all up- you may need to add a little bit more flour.
It should be dry enough to easily knead. Knead it until it’s nice and smooth, and then set it aside for around 30 minutes.
When you’re ready to make the pita, heat up a skillet. Sprinkle some flour on a cutting board,
and then roll it out.
I like it to be so thin I can see through it, but you can make it as thin or thick as you like.
Cook it until it’s brown on both sides-
if you’ve made it as thin as I did, it’ll barely need 30 seconds on each side.
Serve it right away- if you’re eating it later, sprinkle a bit of water on it before you reheat it. This is best warm!