PREP: 45 minutes RISE: 1 hour 30 minutes STAND: 10 minutes MAKES: 6 flatbreads

Pita Flatbread

What You’ll Need

2 cups all-purpose flour

1½ tsp. active dry yeast

½ tsp. salt

¾ cup warm water (105°F to 115°F)

2 Tbsp. olive oil

How to Make It

1. In a large bowl stir together flour, yeast, and salt; add the water and oil. Beat with a mixer on low or with a wooden spoon until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed.

2. Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1½ hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes.

3. On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high.

Whole Wheat Pita Flatbread: Prepare as directed, except substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour.

To Store: Place breads in an airtight container. Store at room temperature up to 3 days or freeze up to 2 weeks. To thaw, microwave breads, one at a time, 20 seconds or until warm.

PER FLATBREAD, PLAIN OR VARIATIONS: 195 cal., 5 g fat (1 g sat. fat), 0 mg chol., 196 mg sodium, 32 g carb., 1 g fiber, 5 g pro.

Naan Bread: Prepare as directed, except substitute 6 tablespoons plain yogurt, room temperature, for half of the water. Divide dough into four portions and roll into about 9×5-inch ovals. Naan may take a little longer to cook (1 minute per side). If desired, brush cooked naan with olive oil and sprinkle with toasted sesame seeds and sea salt.

1. Use a dough scraper or large knife to divide dough into six equal-size pieces.

2. Form each piece into a ball by tucking the dough under the ball toward the center.

3. Roll each ball into a 7- to 8-inch circle, using short light strokes and working from the center toward the edges.

4. Place dough rounds, one at a time, into a preheated skillet. When the surface is covered with bubbles, it’s ready to flip.