Slowly transitioning into those breezy evenings warmed with piping bowls of chunky tomato chili and autumn yoga bowls, you’ll often find me piling my vegetable rich stews atop brown basmati or jasmine rice or dunking in crusty knobs of sourdough or fresh baguette; that extra little boost of nutrition, texture, and flavor that not only makes the bowl a little bit more exciting, but slightly interactive. A very simple blend of yeast, coconut sugar, and whole wheat flour, elevated by a handful of fresh rosemary and briny olives, recently I’ve found myself most drawn to homemade skillet pita, filling my home with its warm and slightly charred wafts. That perfectly versatile little slice meant for tearing, dunking, scooping up extra chunky veggies, for smothering in avocado and hummus. Although these skillet pita bread’s take quite a bit of time (you have to let the yeast really do its thing), they can be made well in advance, stored frozen, and defrosted via a simple stint in the toaster.
Olive Rosemary Skillet Pita [makes 6]
2 ¼ teaspoons (1 packet) instant yeast
2 teaspoons coconut sugar
¾ cup filtered water, lukewarm
2 cups all purpose (or whole wheat) flour + extra
2 teaspoons salt
1 tablespoon olive oil + extra
¼ cup (6 large) black olives, roughly chopped
1 teaspoon fresh rosemary, minced
In a small bowl, combine yeast, coconut sugar, and lukewarm water. Allow to sit for 5 minutes.
Meanwhile, in a large bowl combine flour and salt. Add the yeast mixture, olive oil, olives, and rosemary until well combined. Transfer the dough to a lightly floured surface and sprinkle with a bit more flour. Kneed until the dough is smooth and soft (about 5 minutes).
Lightly oil the original bowl, and then place the kneaded dough in it. Allow the dough to sit in a warm place for 30 minutes, loosely covered with a clean towel.
Divide the dough into 6 equal pieces and roll each piece into a ball. Using flour as needed, roll each ball into a roughly 8-inch circle (if you don’t have a rolling pin, feel free to flatten the dough with your hands – or roll it with a smooth glass).
Heat a skillet over medium high heat. Working 1-2 dough circles at a time (depending on the size of your skillet), place the dough directly onto the hot skillet. Leave it to bubble and rise (1-2 minutes), then flip. Cook on the other side until dough looks dry with darkened spots (an additional 60-90 seconds).
Remove from heat then repeat with remaining dough circles. Serve and enjoy!
Nutritional Information [per serving = one pita]
185 Calories, 3.5g Fat, 33.5g Carbohydrates, 1g Fiber, 1.5g Sugar, 4.5g Protein [line][line]
Note: for those in the Washington, DC, Baltimore, MD, Charlottesville or Richmond, VA, Raleigh, Durham, or Chapel Hill, NC areas, snag your recipe ingredients through Relay Foods’ Meal Plan Service (!)