A pita is a Middle Eastern flatbread with a pocket inside. When baked, water vapor forms inside, which inflates the dough, thereby creating a cavity inside. Afterwards, the pita is deflated, but the pocket remains. To "open" the pita, you need to cut the edge with a knife. Usually, inside the pita is smeared with sauce and stuffed in the form of lettuce, meat or a mixture of both. There are plenty of filling options, but that's a story for other recipes. Traditionally, pita is baked in an oven or tandoor. Or in their modern counterpart, the oven. And the dough contains yeast. In this recipe, we will depart from the canon and make a yeast-free pita in a pan.
Pour the water and vegetable oil into the flour. Knead the dough with a spoon for a couple of minutes. Transfer to a work surface and knead for another 7-10 minutes, until smooth. Cover with a towel/film and leave to rest for 20 minutes.
200 ml water, 2 tbsp. vegetable oil
Knead the rested dough for one minute, roll into a roll and divide into 8 equal parts. Roll the dough into balls. Cover and leave to rest for another 10 minutes.
Sprinkle the work surface with flour and roll out the dough into rounds. Sprinkle flour on top of each cake.
Frying tortillas
Heat a frying pan over medium heat. Place pita bread in the pan, fry for about 30 seconds on one side, until brown, then flip. Cook for another 20 seconds on the other side, increase the heat on the burner and flip a second time.
After a few seconds the scone will start to puff up. Allow it to do so completely, reduce the heat to medium and flip the tortilla a third time.