Everything Pita
Everything is the best. And I mean the real everything – full of crunchy pieces of garlic, caraway, and almost too much salt. What I really love about everything pita is that it comes together easily with minimal kneading and can be cooked to a crusty fluffiness in a pan. You can also bake them in the oven to get toastier on the outside (like the ones in the picture).
Make sure to bookmark this recipe so you have the everything blend to come back to.
Check out our Mezze collection of dishes (including this one) in Recipe Notes below.
Ingredients
- ¾ cup warm water (150g)
- 1 tsp instant dry yeast (7g)
- 2 Tbsp sugar (30g)
- 2 cups all-purpose flour (250g)
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1 tsp fine sea salt (7g)
- 1 Tbsp olive oil (8g)
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1 Tbsp poppy seeds
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1 Tbsp sesame seeds (preferably unhulled)
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1 Tbsp caraway seeds
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1 Tbsp crushed dried garlic slices, to a chopped texture
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1 Tbsp crushed dried onion slices, to a chopped texture
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1 tsp fleur de sel
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- Water for brushing
Everything Blend
Directions
- In a small bowl, combine the warm water, yeast, and sugar and stir gently to dissolve. Leave to become foamy.
- In a large bowl, whisk the sea salt and flour together. Add the oil and stir in the yeast water when ready.
- Stir the wet into the dry ingredients and knead to form a dough ball.
Proof in a lightly greased bowl, covered, for 2 hours. I make the dough ahead for the next day, you can proof the dough, punch it down, and refrigerate it overnight continuing on to the next step the following day.
- Divide the dough into 4 and shape into smooth balls and place on a greased tray to proof for 2 more hours.
- While the dough is proofing the second time, prepare the Everything Blend.
- In a flat bottom bowl or rimmed tray, combine the Everything Blend ingredients.
- When the dough is ready, flatten/stretch each dough ball lightly and brush with water.
- Push the wet side of the dough into the Everything Blend, flattening to a dish of dough about 1/2“ thick.
- Lift the dough out of the spices and lightly wet the other side and gently lay the disk of dough into the spices again.
- Heat a heavy bottom nonstick pan over medium heat and place the spiced dough with the first spiced side down and leave to cook until golden brown (about 2-3 minutes). Covering the dough with a lid can help it cook evenly.
- When ready, flip the pita over and continue cooking on the second side for 2-3 minutes more or util golden brown and cooked through.
- Continue shaping and cooking the pitas and enjoy warm!
- Note as mentioned in the introduction the pitas can be cooked on a tray (or a pizza stone) in a °500F oven for 6-8 minutes, flipping halfway through.
Recipe Note
Recipe Notes
You can read more about Mezze and a collection of great recipes to share with family and friends or just to stock your fridge for a delicious week to come.
Burrata, Tomato, and Olive Salad
For a very cool variation, try this recipe out with Everything Indian. The results are amazing.
Questions? Contact helen@laboiteny.com
