No-oven Pita Bread
Make soft and fluffy homemade pita bread with this easy no-oven recipe. Using simple ingredients like flour, yeast, olive oil, and warm milk, you can bake delicious pita loaves on a skillet. Perfect for sandwiches, dips, or as a side, these pitas stay fresh for days and freeze well for later use.
Ingredients
- 1 kilogram all-purpose flour
- 1 tablespoon yeast
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1 tablespoon salt
- ½ cup warm milk
- 1 ¾ cups warm water
Instructions
- In a large bowl, combine all ingredients except water. I prefer to add water gradually because different types of flour absorb liquids differently.
- Add water little by little while kneading. Knead the dough for 10 minutes until it becomes soft, smooth, and elastic.
- Shape the dough into a ball. Grease the dough and the bowl with olive oil, then cover with plastic wrap or a kitchen towel. Let it rest in a warm place for 45–60 minutes until it doubles in size.
- Take a small ball of dough. Dust your work surface with flour and roll it out into a small, thin pita loaf using a rolling pin.
- Place the rolled loaf on a kitchen towel. Cover it with another towel and let it rest for another 45 minutes. This rest ensures soft, puffy pita bread.
- Heat a skillet over medium heat. Cook each loaf for a few minutes on each side until it turns light golden brown.
- Remove the hot pita bread and cover it with a kitchen towel. This traps steam and keeps the loaves soft.
- Serve the pita bread warm, or let it cool completely and freeze for up to one month. To enjoy later, simply defrost; it tastes just like fresh bread.