warm lil pitas of joy!
OH. MY. GOODNESS. Do I have a life changing recipe for you guys!! These quick & easy (like srsly super easy) flatbread pitas will totally changed your life forever. If you're anything like me, your weekly shop usually includes a pack of pita breads and hummus- the perfect snack for when you're on the go or just craving a small bite. I am supper happy to say I can officially ditch the store bough version & make my own version in large batches.
How's everyone's week been? Is 2017 meeting your expectations? I've set a lot of goals for myself, and Ryan got me the COOLEST planner made specifically for long term and short term goals + achievements. I think that is what I need to get myself going and to totally assure that this year is my year!
So, a little background on where my love for pitas began. I think I discovered the magic of a toasted pita bread with a [generous] dollop of hummus when I was in college. Broke college student looking for something filling BUT with nutrition. Sorry Ramen noodles, but you didn’t always do the job ( </3 ). And Trader Joes was right down the block from my apartment, and also super affordable. SO of course I loaded up on pita bread, chips, and hummus. They also were the perfect bread pocket for my veggie burgers. ANDDDD basically just cheap & good.
Fast forward to now, I am not longer a broke college kid, but I still go back to this snack all the time. Reminds me of the days where all-nighters happened every other day, and I really had almost no responsibilities. Ahhhh to be young again. But COME on- toasted and crispy flatbread with hummus, olive oil, paprika? That can make anyone's day. Mmmmmmmm
ANNND by the way, this pita is really versatile. You can add any herb to the dough (you'll see mine has some fresh thyme), and you'll also look like a professional "pita maker" by the end of it. Next time I make a batch - which BY THE WAY it makes 8! - I'm probably going to brush the top with some garlicky olive oil, salt + pepper. OK I'm drooling. Let's jump to this recipe! xx S.
| Vegan |
I N G R E D I E N T S:
- 2 cups of all purpose flour
- 1 Tbs of baking powder
- 1/2 tsp of sea salt
- 1/2 cup of water
- 1/4 cup of unsweetened almond milk
- 2 Tbs of Olive oil
- Fresh herbs (optional)
DOUGH: In a large mixing bowl or stand mixer, add all of your ingredients listed above. I did mine by hand, but if in a machine, add the dough attachment. Mix will until all combined and once it gets a bit tough to mix by wooden spoon, start using your hands to combine and begin to knead the dough. It it's too sticky, add just a little flour at a time until its manageable and not too wet. Shouldn't be sticking to your hands, but still should be fluffy and soft.
ROLLIN': Next, on a lightly floured surface, continue to knead and form a ball. Cut into 8 small separated balls. One by one, roll out into thin round disks- a little under 1/4" inch thick in size, or until your desired preference. They'll fluff up a bit when cooking, but experiment one at a time until desired size.
COOK!: Heat a large skillet over medium heat. I used my cast iron and it worked great! Add just a tiny bit of oil to wipe around the pan so it doesn't stick, but not too much. Once hot, add one at a time. After about 1-2 minutes, you'll notice the edges will begin to lift away, and you'll see that it's beginning to turn slightly golden. Flip (I used tongs) and cook for an additional 1-2 minutes, until the other side is also golden. Remove from heat, repeat with the balance of dough, and enjoy!
*Notes: Since these are more of a flat bread rather than traditionally pita, they don't open up like a pocket. Still delicious and can be used for any sandwich, spread, or on it's own! This recipe is a modified version, from the original at Keepin' It Kind. :)