Peachy Teachy

If you are looking for a delicious pita bread recipe, look no further. This is a super simple recipe with very few ingredients and can be used in place of tortillas or naan bread. Once you make your own pita bread, you will really taste the difference the homemade version offers.

Five ingredients to deliciousness! *Update: I now use coconut oil instead of canola oil because it is so much healthier. Same delicious flavor too!

In a large bowl, add flour, baking powder, and salt

Whisk dry ingredients. Add hot water and coconut oil. If the coconut oil is hard, mix it with the hot water to soften it or melt it in a pan on the stove on low heat to make mixing easier

Mix well

Form into a sticky ball and knead for for 3 minutes

Form into the shape of a disk, cover with a towel, and let rest for 10 minutes

Once dough has rested, cut disk into 16 wedges

Roll each wedge into a ball (while you are rolling the wedges, heat up a cast iron skillet on medium low heat)

My kids love using our tortilla press to flatten the dough balls into circles. I place parchment paper on both sides of the ball to keep it from sticking to the press

If you don’t have a tortilla press, a rolling pin does the job

Voila! A perfect circle

Once the dough is pressed, use a rolling pin to make the dough even thinner

Place rolled out dough onto hot skillet for about 30-60 seconds on medium low heat, while it is heating prepare the next tortilla for the skillet

Flip over and cook for about 30 more seconds (look at those air pockets!)

The goal is a golden brown pita, if your pita bread is turning a darker brown, lower the heat

Serve warm and enjoy with a juicy serving of tabouleh!

Light & Fluffy Pita Bread

Yields: 16 pitas
Prep Time: 15 minutes
Total Time: 40 minutes

Ingredients:

3 cups all-purpose flour

1 cup hot water

1/3 cup coconut oil, melted

1 1/2 tsp salt

1 tsp baking powder

Whisk together flour, baking powder, and salt

Add water and coconut oil and mix until shaggy dough is formed. If the coconut oil is hard, first melt it in a pan on low heat to make mixing easier

Knead dough until all ingredients are well incorporated and form into a disk, cover with a towel for 10 minutes to let dough rest

Cut disk into 16 evenly sized wedges and form each wedge into a ball

Use tortilla press and/or rolling pin to flatten into a 6-inch pita

Place pita on hot skillet on medium low heat for 30-60 seconds, or until golden brown spots appear on bottom side (prepare next pita for the skillet during this time)

Flip pita bread over and cook for 30 more seconds, adjust heat if spots are darker than golden brown

Repeat above steps until finished and store in a container