Tag Archives: flatbread

14 Aug 2020: Homemade Pita Bread

In the process of using up an eggplant from our CSA Share yesterday (Google it – there are a million great sounding recipes for roasted eggplant dips), I discovered we had no actual bread in the house. Wheat thins didn’t seem like the appropriate vehicle for a Middle-eastern Dip, so I began looking at exactly what the skill level for Pita Bread might be. Whatever that skill level is, I can tell you that homemade Pita bread is worth the effort. Warm, soft, and with a great homemade bread aroma filling our home, I’m pretty sure we won’t be buying that pre-sealed and often dried out version from our local grocer.

This recipe comes courtesy of the New York Times and was developed by David Tanis. It is delicious (did I already say that?), and I discovered that by sealing the dough balls in plastic and storing the in refrigerator, I could make fresh-from-the-oven Pita bread the very next day. One suggestion that I found made a huge difference: up the oven temperature to 500 degrees F and set a pizza stone in the oven. Heat that for about 20-30 minutes before baking.

Homemade Pita Bread by David Tanis, NYT


  • 2 tsp active dry yeast
  • 1/2 tsp sugar
  • 35 grams (1/4 cup) whole wheat flour
  • 310 grams (2-1/2 cups) all purpose flour
  • 1 tsp kosher salt
  • 2 TBSP olive oil


  1. Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling – about 15 minutes.
  2. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
  3. Turn dough onto work surface. Knead lightly for 2 minutes until smooth. Cover and let rest for 10 minutes, then knead again for 2 minutes. Try not to add too much of the reserved flour; the dough should be soft and a bit moist (can be refrigerated at this point for several hours of overnight – bring dough back to room temp, knead into a ball and proceed with recipe).
  4. Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a town. Put bowl in a warm (not hot) place. Leave dough until it has doubled in size – about 1 hour.
  5. Heat over to 475 degrees F (I upped mine – see note). On bottom shelf of oven, place a heavy duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 equal-sized pieces. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
  6. Remove 1 ball (keep others covered until using) and press into a flat disk with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter about 1/8 inch thick, dusting with flour as needed.
  7. Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn disk over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough ball.

19 Apr 2011 Shallot & Fennel Flatbread

Adapted from Lusted, Jo. Cleaning Eating Magazine: My favorite onion-based dishes. (April/May 2011). Volume 4, Issue 4. Mississauga, ON, Canada: Cleaning Eating Magazine. p 69.

Fennel and Shallot Flatbread

Copyright © 2011. Adrien Bisson Photography

My Comment: This recipe originally calls for  4 oz. boneless skinless chicken breast – which I did not use. As much as we love traditional pizza, this appealed to me because it lacked the red sauce. The lemon infused shallots were quite a treat!


Olive oil cooking spray
1 16-oz. whole wheat pizza dough ball
1 small fennel bulb, trimmed and thinly sliced
Salt and pepper to taste
2 TBSP cornmeal (for dusting the pan)
3 TBSP whole wheat flour (for dusting the board)
2 tsp olive oil
6 medium shallots, thinly sliced (about 2 cups)
1 TBSP fresh lemon juice
1 1/4 cup shredded low-fat mozzarella cheese
1/2 cup chopped pitted Kalamata olives
2 TBSP fresh chervil
1 TBSP fresh dill


1.  Lightly mist a large bowl with spray. Place dough in the bowl and let rest, covered in a dampened towel for about 20 minutes.

2. Position oven rack in bottom third of oven and preheat to 425 F. Arrange fennel on parchment lined baking tray. Mist with spray and season with salt and pepper. Roast fennel for 15 min. or until golden brown. Set aside until cool enough to handle.

3. Mist a 17×11 baking sheet and sprinkle with cornmeal. Set aside.

4. Roll dough out until it is about an inch larger than the pan. Brush top of dough with oil. In small bowl, toss shallots with lemon juice.

5. Evenly layer half of the mozzarella onto the dough. Then layer on the fennel, shallots, and olives and finally top with the remaining mozzarella. Season with salt and pepper and bake in oven for about 25 minutes or until golden. Top with chervil and dill.

Yield: 16 slices.  Nutrition Information (per 2 slices): Calories 324; Fat 10g; Carbs 42g; Fiber 6.5g, Protein 18g.

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