Syrian Pita

Today I dumped everything into the bread machine to make my new favourite Multigrain bread (listed in a previous post) and left for a nice, long motorcycle ride. Came home and had some wonderful, fresh bread waiting for us.

After another ride in the late afternoon, I remembered I had to make pita for the the BBQ later. So I rushed home, threw the ingredients into the bread machine and put my feet up while it did all the mixing and kneading for me.


Ingredients

1 1/8 cups water
2 tablespoons vegetable oil
1/2 teaspoon white sugar
1 1/2 teaspoons salt
3 cups all-purpose flour
1 1/2 teaspoons active dry yeast

Add to bread machine in your manufacturer's recommended order. Select Dough cycle, press Start.


After it finished rising, I cut the wonderfully tender dough ball into 9 equal pieces.

While the sausages were cooking on the BBQ, I warmed up a skillet and started rolling out the balls. I like to keep the balls covered with plastic wrap to prevent them from drying out while I fry each pita.


I roll out the first one as thin as I can, throw it into the skillet and by the time I finish rolling out the next pita, the one in the skillet is done.

 I don't use flour on the counter when rolling. All that does is make your pita slip around with the end result being you'll have a very difficult time getting it as thin as needed.


I'm not that great at making it perfectly round, but it's close enough.

In the skillet, I start off with just a little olive oil to season the pan, then after that I add nothing. Just the teflon pan is good enough.



Here, on the right, you see it starting to bubble up. I love it when it does that.

I've heard that the thinner you roll it, the better your chances are of that happening!

Here it's been flipped and I'm cooking the other side. It really only takes 2-3 minutes on each side.

A little bit of blackness adds to its character.

The batch is nicely cooling on a cooling rack.



And there's a nice BBQ'ed sausage in a pita fresh off the skillet!