- All purpose flour / maida – 2 cups
Extra virgin olive oil – 1.5 tbsp
Salt – 3/4 tsp
2. Lukewarm water – Around 3/4 cup or as required
Instant yeast / rapid rise yeast (or active dry yeast) – 1 tsp (Dough will take longer time to rise if you are using active dry yeast)
Sugar – 1 tbsp
1) In a small bowl, proof the yeast by combining it with sugar and lukewarm water. Stir gently to dissolve. Let stand 2- 3 minutes until foam appears.
2) In a large bowl, add flour, salt and 1.5 tbsp olive oil. Add the yeast mix. Knead for 5 – 6 minutes until smooth and elastic. ( If the dough seems stickily wet, sprinkle a little flour and knead again. And if it is dry, add 1 – 2 tsp or enough warm water.)
4) Form the dough into a round ball and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap and let it rise in a warm place until doubled in size about 1.5 – 2 hrs.
6) Working with one dough ball at a time (leave the others covered), roll into slightly thick circle (be sure to flour the surface to avoid sticking.).
7) Cover all the flat breads with a towel. Let rest for 15 minutes.
8) Heat a skillet over high heat. Once hot, reduce to medium-high flame. Place a rolled flatbread on top and cook for 30 seconds on one side. Flip over to the other side and cook for 1 -2 minutes till it starts puffing up and bottom has brown spots and blisters. Flip, cook 1 more minute over medium flame, and flip back onto original side to cook for about 30 more seconds. Remove to a plate and cover immediately with a soft towel to prevent drying out. Continue the process until all the pitas are done. Keep pitas covered with a towel until ready to serve. Serve warm with hummus / toum and grilled chicken.