Pita Bread Skillet Method
Ingredients:
In a bowl combine:
1 teaspoon sugar
1 teaspoon sugar
2 teaspoons yeast
1 cup milk
4 ounces water
Stir well to mix and set aside 5 minutes to proof
In another bowl measure:
320 grams flour (approximately 2 cups)
1 teaspoon salt
1 teaspoon fresh crushed thyme leaves
When the bowl with the yeast is proofed, combine both bowls.
Add 1 tablespoon extra virgin olive oil.
Mix ingredients and continue to work shaggy dough to soft smooth dough. Dust work space lightly with flour. Knead dough for 4 to 5 minutes. Try not to add much flour to the dough while kneading.
Place dough in a bowl which has been oiled and cover with a towel. Set aside for about 45 minutes to raise. When doubled, form a log shape. Divide into 6 equal pieces. shape each piece into a smooth ball. Heat skillet on stove. With a rolling pin, roll each ball one at a time into an eight inch circle and one at a time fry in a skillet in olive oil. Makes 6 pita bread.
320 grams flour (approximately 2 cups)
1 teaspoon salt
1 teaspoon fresh crushed thyme leaves
When the bowl with the yeast is proofed, combine both bowls.
Add 1 tablespoon extra virgin olive oil.
Mix ingredients and continue to work shaggy dough to soft smooth dough. Dust work space lightly with flour. Knead dough for 4 to 5 minutes. Try not to add much flour to the dough while kneading.
Place dough in a bowl which has been oiled and cover with a towel. Set aside for about 45 minutes to raise. When doubled, form a log shape. Divide into 6 equal pieces. shape each piece into a smooth ball. Heat skillet on stove. With a rolling pin, roll each ball one at a time into an eight inch circle and one at a time fry in a skillet in olive oil. Makes 6 pita bread.
