Homemade Flatbread

I recently discovered this homemade flatbread and we are very excited for the many possibilities it brings with it.  It is a soft pita bread (foldable-type pita, not pocket-type pita) that is surprisingly easy to make and quite versatile.  I made it one day for beef gyros, then used the leftover the next day to make flat bread pizzas (recipe for those coming on Friday).  It was stellar in both settings, but perhaps my favorite use of it so far is just dipping it in hummus.  Yummy!!

Homemade Flatbread

Number of Servings: 8
Time to Prepare: 1 hour 40 minutes

• 2/3 cup warm water (about 110 degrees)
• 1/2 cup warm milk (about 110 degrees)
• 1 package active dry yeast
• 1 tsp sugar
• 1 Tbsp olive oil
• 1 tsp salt
• 3 cups bread flour, more or less

Combine water and milk in a liquid measuring cup.  Stir in yeast and sugar to dissolve.  Let sit until foamy, about 5 minutes.

Pour into the bowl of a stand mixer fitted with the dough hook.  Add olive oil, salt, and 1 cup flour and mix.  Add remaining flour a little at a time until the dough pulls away from the side of the bowl.  Knead for about 5 minutes, until the dough is smooth and elastic.

Place dough in a lightly greased bowl, turning to coat.  Cover with a towel and let rise until double, about 1 hour.

Divide dough into 8 equal pieces and shape into balls.  Place on a lightly floured surface, cover with a towel, and let rest for 10-15 minutes.

Heat a griddle or skillet to medium heat (about 300 degrees).  While it heats, roll out the first piece of dough: on a lightly floured surface, roll one of the dough balls into a circle about 1/8" thick and 7-8" in diameter.  When the griddle/skillet is hot, cook the dough for 2-3 minutes on the first side, until it bubbles and puffs.  Flip it over and cook for 2-3 minutes on the other side until it is golden and spotty.  (If it is taking longer than 2-3 minutes to cook, adjust the heat accordingly.)  Transfer to a plate and cover with a towel.  Repeat with the remaining dough--I usually roll the next one out while one is cooking, so I only have one rolled out at a time.  Serve immediately or freeze for future use!

Source: slightly adapted from Mel's Kitchen Cafe