Homemade Pita Flatbreads
Soft, pliable flatbreads with a blistered leopard-spot finish, cooked on a screaming-hot dry cast iron pan — makes 8 and wraps around everything on the platter.
Ingredients
Dough
- 500 g bread flour
- 7 g instant yeast
- 10 g salt
- 15 g sugar
- 300 ml warm water
- 30 ml olive oil
- 50 g Greek yogurt (for softness)
Instructions
- 1
Mix flour, yeast, salt and sugar in a bowl.
- 2
Add warm water, olive oil and yogurt. Mix to a rough dough, then knead 8–10 minutes until smooth and elastic.
- 3
Cover and prove in a warm spot for 1 hour until doubled in size.
- 4
Knock back, divide into 8 equal balls, cover and rest 15 minutes.
- 5
Roll each ball into a 20 cm round, about 3 mm thick.
- 6
Cook on a very hot dry cast iron pan or griddle, 60–90 seconds per side. You want proper char spots and puffing — that leopard-print look.
- 7
Stack and wrap in a clean cloth to keep soft and pliable until serving.
Notes & Tips
Pan temperature test
Flick a few drops of water onto the dry pan. They should skate across and evaporate in 1–2 seconds. If they just sit and sizzle, the pan is not hot enough. Cold pan = no char spots, no puff, sad pita.