{ Makes about 10 pitas }
This is a really simple pita bread recipe, and it’s so satisfying to make yourself, either in the oven or as a flatbread on top of the stove (see Note). One of my sous-chefs, DeWaal van Heerden, used to make a flatbread with cumin seeds, and it’s a great idea. Now I add cumin to my pitas when I’m serving them with a Middle Eastern–style lunch.
pita dough
1 package (1/4 ounce) active dry yeast
1/2 cup warm water
2 teaspoons agave nectar or 1 teaspoon sugar
3 cups all-purpose flour
11/2 teaspoons salt
21/2 teaspoons ground cumin, optional
1 teaspoon cumin seeds, optional
1 cup lukewarm water
Extra virgin olive oil
spiced oil
2 fresh oregano sprigs
1 garlic clove
Pinch Maldon or other flaky salt
2 tablespoons extra virgin olive oil
1. In a small bowl, combine the yeast, warm water, and agave nectar and let it sit in a warm place for about 15 minutes. You’ll see that the yeast is starting to work when it bubbles.
2. In the meantime, combine the flour, salt, and cumin, if desired, in a large bowl. Make a little well in the center and lightly flour the work surface.
3. Add the yeast mixture to the flour mixture and incorporate with one hand. Add the lukewarm water and slowly incorporate it. Bring it all together to form a lump of dough, turn it onto the floured surface, and knead it with both hands for a solid 10 minutes, or until smooth and elastic. If you feel you’re not quite there yet, give it another couple of minutes of kneading.
4. Place the dough in a large bowl, lightly rub the dough with some oil, and set it in a warm place to rise for 2 to 3 hours, until at least doubled in size.
5. Meanwhile, to make the spiced oil, combine the oregano, garlic, and salt in a mortar and pestle and smash it up. Mix in the olive oil and let it sit for at least 1 hour before using.
6. Place a baking sheet in the oven and preheat it to 500°F, or the hottest setting you have.
7. For each piece of pita bread, roll a bit of dough into a ball just a little bigger than a golf ball (you’ll get about 10 pitas out of the dough). Use a rolling pin to roll each ball into a circle that’s about 1/4 inch thick and about 5 to 6 inches across.
8. Bake each piece of pita on the hot baking sheet, about 2½ minutes on each side, until it’s puffed up and has some good color on it. I make 3 or 4 at a time. Brush the spiced oil over the warm baked pita.
NOTE: To cook as flatbread, get a dry skillet really hot and cook the rolled-out pita dough one at a time for 2 to 3 minutes on each side.
