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summer has turned into fall here (woohoo!), and i’m still working through these recipes. this pita recipe is from volume 3 of the magnolia cookbooks. pita, like naan, is yummy in its own right, but is also a great vehicle for pretty much any other food on your plate. i made this with some greek chicken and tzatziki! tzatziki is a great compliment to this meat + bread combination, adding a cool, tangy note to the ensemble.
like i shared before, sour cream can be a substitute for yogurt in making tzatziki if that’s what you have on hand. i can't remember the exact recipe i used for the sour cream tzatziki, but it was similar to this one.
that recipe calls for dill and fresh herbs are always nice, but i will be honest: i often skip the fresh herbs in recipes and used dried. is that a cooking faux pas? i just can't always justify paying for them when i will use like ⅛ of the bunch or package and the rest will likely go bad. can anyone else relate to that?
while this dough does have some resting time, there isn’t any yeast like there is in naan, so overall prep time is shorter. these have a lovely texture without being overly chewy. when i make these again, i would likely make them a little bit bigger as these were more like mini pitas. however, they still hold up with with some chicken, toppings, and, of course, tzatziki!
the recipe is below. drop a comment and let me know if you try making some homemade pita!
magnolia table pita bread
1.5 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon sugar
1 cup + 2 tablespoons plain whole-milk Greek yogurt
in a medium bowl, whisk together the flour, salt, baking powder, and sugar. add in the yogurt and stir using a wooden spoon. when the stirring becomes difficult, use your hands to knead the dough until all the ingredients are combined and a dough ball has formed. cover and set aside to rest for 30 minutes.
portion the dough into 8 equal pieces. pat each piece into a circle about ⅛ inch thick.
in a medium nonstick skillet* over medium heat, place one dough circle at a time and cook, flipping once, 2 to 3 minutes per side. when the dough puffs up as it cooks, gently press it down to release the air. repeat until all pita bread has been cooked.
Notes:
*if you have an electric or stovetop griddle, you could cook a few of these at a time.
recipe from "Magnolia Table, Volume 3: A Collection of Recipes for Gathering" by joanna gaines.
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