6. Cook:
Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 30–45 seconds per side until light brown spots appear and it puffs slightly.
7. Keep warm:
Stack cooked tortillas in a clean towel or tortilla warmer to keep them soft.
3. 🫓 Homemade Pita Bread
Ingredients:
2 ½ cups all-purpose flour (plus extra for dusting)
1 tsp sugar
1 tsp salt
2 tsp instant yeast (or active dry yeast)
2 tbsp olive oil
¾ cup warm water (add a bit more if dough feels dry)
Instructions:
1. Activate the yeast (if using active dry yeast):
Mix warm water, sugar, and yeast in a small bowl. Let sit for 5–10 minutes until foamy.
(Skip this step if using instant yeast — mix directly with flour.)
2. Make the dough:
In a large bowl, combine flour and salt. Add olive oil and yeast mixture. Mix until a soft dough forms, then knead for 5–7 minutes until smooth and elastic.
3. Let it rise:
Place dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled.
4. Shape the pita:
Punch down dough and divide into 6–8 equal balls. Roll each into a circle about ¼ inch thick (6 inches wide). Keep the others covered with a towel to prevent drying.
5. Cook the pita:
Heat a cast-iron or heavy skillet over medium-high. Cook each pita 1–2 minutes per side, until golden and lightly puffed.
6. Cover and serve:
Stack cooked pitas in a clean towel to stay soft and warm.
Tips:
• For extra softness, brush warm pitas lightly with olive oil or butter.
• Great for making gyro wraps, shawarma, falafel sandwiches, or dipping in hummus.
• Store in an airtight bag up to 3 days or freeze for later use.
3. 🫓 Garlic Naan Bread
Ingredients:
2 cups all-purpose flour
1 tsp sugar
¾ tsp salt
½ tsp baking powder
¾ tsp instant yeast
2 tbsp plain yogurt
2 tbsp oil (or melted butter)
¾ cup warm water (as needed)
For topping:
3 tbsp butter, melted
2 cloves garlic, minced
2 tbsp chopped fresh parsley or cilantro
