> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/iraqi-pitas/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Iraqi Pitas

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

## What you need

- 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)

## How I make it

1. Put the flour in a large bowl and crumble the yeast into it. Add the sugar and water and knead for a few minutes.
2. Add the salt and knead for about 4 more minutes, until the dough is smooth and elastic.
3. 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.
4. Divide the dough into 20 balls and place them on a floured surface. Cover and let rise for another 40 to 60 minutes.
5. Roll each ball into a round 6 to 8 inches in diameter and about 1/4 inch thick.
6. Place a heavy-bottomed pan upside down over medium-high heat.
7. 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.
8. 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: https://chefef.com/en-us/recipes/iraqi-pitas/