Pita Bread 2
Posted On 3 March 2026
A slightly different take on Pita Bread. Something I saw online that needed clarifying. So this is an experiment that I hope works out.
Pan-Fried Pita Bread
Servings: 6 pieces
Ingredients
- 4 grams yeast (~1½ teaspoon)
- 180 grams warm water (¾ cup)
- 300 grams all-purpose flour (2½ cups)
- 6 grams salt (1 teaspoon)
- 4 grams sugar (1 teaspoon)
- 15-20 grams Nigella seeds (optional)
- olive oil
Instructions
- In a bowl combine the yeast (4g) and warm water (180g). If using active (not instant) yeast, let sit 10-15 minutes until bubbly. If using instant (not active) yeast, continue to the next step right away.
- Add the flour (300g). On opposite sides of the flour, add the salt (6g) and sugar (4g).
- Mix into a dough by hand or with a stand mixer, 6-10 minutes.
- Put into an oiled bowl, cover, and let rise 45-60 minutes. Won't be doubled, but should be puffy.
- Put a large cast-iron pan onto your largest burner on medium-high heat.
- While the pan is heating, divide into 6 pieces (should be around ~80-85 grams each) and roll flat.
- Cook each piece of dough for ~2 minutes per side.
Notes
Nigella seeds add an oniony tang to the pita and can be found in Middle Eastern and Indian markets.