Soft and fluffy Lebanese pita bread made easily on the stovetop

Ingredients:

300 g flour (about 2 ½ cups)

1 tsp salt

1 tsp sugar

1 tbsp olive oil

1 tsp instant dry yeast

150 ml warm water (about ⅔ cup)

Instructions:

Prepare the Dough:

In a large bowl, mix together the flour, salt, and sugar. Add the instant dry yeast and mix together.

Pour in the warm water and olive oil. Mix until a dough begins to form.

Knead the Dough:

Turn the dough onto a lightly floured work surface and knead for 8 to 10 minutes, until soft and elastic.

Shape into a ball, place in a lightly oiled bowl, cover with a clean tea towel, and let rise in a warm place for 1 hour, or until doubled in size.

Form the Pitas:

Gently punch down the dough and divide into 6 equal portions. Roll each portion into a ball.

Roll each ball into a 5mm thick disk using a rolling pin.

Pan-Fry the Pitas:

Heat a non-stick skillet or cast iron skillet over medium-high heat.

Place one disk of dough in the hot skillet. Cook for 1-2 minutes until bubbly and puffy. Flip and cook the other side for another 1-2 minutes.

Repeat with the remaining discs.

To Serve:

Stack the cooked breads under a clean tea towel to keep them warm and soft. Serve with mezze, hummus, or grilled meats.

Prep Time: 15 minutes (+ 1 hour rest)

Cook Time: 15 minutes

Total Time: 1 hour 30 minutes

Servings: 6 pita breads