Breads & Yeast Doughs
Vegetarian
Vegan

Iraqi Pitas

Name: Iraqi Pitas
Prep time: 40 min
Cook time: 40 min
Total time: 3 h 20 min
Yield: 20 pitas
Ingredients: 8 cups All-purpose white flour; 1½ oz Fresh yeast (or 1 level tablespoon dry yeast); 1 tbsp Demerara sugar; 3¾ cups Mineral water; 1 tbsp Fine sea salt; Olive oil (for greasing the bowl)

Thin Iraqi pitas from a simple yeast dough, which I cook one at a time on an upside-down pan and serve right away.

Prep40 min
Cook40 min
Rest2 hr
Total3 hr 20 min
Makes20 pitas
KashrutParve

What you need

Amount:20

How I make it

Put the flour in a large bowl and crumble the yeast into it. Add the sugar and water and knead for a few minutes.
Add the salt and knead for about 4 more minutes, until the dough is smooth and elastic.
Transfer the dough to a clean bowl greased with olive oil and cover with plastic wrap (not touching the dough). Let it rise for about 1 hour at room temperature.
Divide the dough into 20 balls and place them on a floured surface. Cover and let rise for another 40 to 60 minutes.
Roll each ball into a round 6 to 8 inches in diameter and about 1/4 inch thick.
Place a heavy-bottomed pan upside down over medium-high heat.
When the pan is hot, place one dough round on it and wait until small bubbles form. Flip it and cook for about 1 more minute.
Set the pita aside and cover it with a towel. Continue with the remaining pitas, keeping them under the towel, and serve right away.

Source: ChefEf (chefef.com)