Breads & Yeast Doughs
Vegetarian
Vegan

Iraqi Pitas Draft

Name: Iraqi Pitas
Prep time: 40 min
Cook time: 40 min
Total time: 3 h 20 min
Yield: 20 pitas
Ingredients: 8 cups all-purpose flour; 1⅜ oz fresh yeast (or 1 level tbsp active dry yeast); 1 tbsp demerara sugar; 3¾ cups mineral water; 1 tbsp fine sea salt; olive oil (for the bowl)

Thin Iraqi pitas from a simple yeast dough, cooked one by one on the back of an upturned skillet and served right away.

Prep40 min
Cook40 min
Rest2 hr
Total3 hr 20 min
Makes20 pitas
KashrutParve

What you need

Amount:20

How I make it

Put the flour in a large bowl and crumble in the yeast. Add the sugar and water and knead for a few minutes.
Add the salt and knead for about 4 more minutes, until the dough is smooth and elastic.
Transfer the dough to a clean bowl greased with olive oil and cover with a plastic bag (not plastic wrap). Let rise for about 1 hour at room temperature.
Divide the dough into 20 balls and set them on a floured surface. Cover and let rise for another 40-60 minutes.
Roll each ball into a round 6-8 inches (15-20 cm) across and about ¼ inch (½ cm) thick.
Set a heavy-bottomed skillet upside down over medium-high heat.
When the skillet is hot, lay one round of dough on it and wait until small bubbles form. Flip and cook for about 1 more minute.
Set the pita aside under a towel. Repeat with the rest, keeping them covered, and serve right away.

Source: ChefEf (chefef.com)