After making my delicious Labneh, I needed something equally tasty to put it on. It didn’t take long to realize that that meant I had to make flat bread of some kind! I wanted to make pita like the version my mom would make when I was a kid but really didn’t have will power to turn on my oven on such a hot evening. I decided to make skillet flatbread that is very similar…and just as satisfying.
There are two things about this recipe that I love. One, it is really fast compared to most breads. I threw the dough together and went to watch some TV, Anthony Bourdain’s Parts Unknown Hawaii episode in case anyone was wondering. I highly recommend that particular episode to anyone who wants to understand what life in Hawaii really is like. But, realistically, he is my food dream crush so I might be just a bit biased! The other great thing about this recipe is how easy the actual cooking of the bread is, and that you don’t need to use the oven. I once killed my oven mid-cheesecake baking and, until it was fixed, this was the only bread I could bake. Needless to say, I love this one!
Pita and labneh made for one heck of a killer sandwich. I took my fresh hot flat bread, homegrown lettuce, local butter avocado from a friend’s tree, farmer’s market red peppers, and my creamy, tangy, wonderful labneh and folded it all up into the yummiest bite I have had in awhile. Then, to make things even better, I cracked fresh black pepper and drizzled the herbs and oil from the cheese along with some aged balsamic vinegar. Veggie food dream accomplished! Roomie #1 knows what I’m making for her next time I say I’ll cook her dinner! I guess I really am starting to like vegetarian foods. Who would have guessed?
Happy Snacking! ~ Molly
- 2 ½ cups flour
- 1 cup warm water
- 1 tbsp olive oil
- 1-2 tsp salt
- 2 tsp instant or dry active yeast
- Stir water and yeast together; allow to sit for 5 minutes or until yeast is dissolved
- Mix in flour, salt, and olive oil; knead 5-7 minutes until the dough is smooth and elastic
- Remove dough and place in large oiled bowl; cover with plastic wrap and allow to rise for 1-2 hours, until doubled in size
- Punch down the dough and divide into 8 pieces; dust with flour
- Meanwhile, preheat cast iron skillet on medium heat; add some oil and wipe with a paper towel to absorb excess
- Individually, roll each piece of dough into a circle roughly the size of the pan
- Place dough on the hot skillet; cook 30-60 seconds on each side, until charred spots form
- Place in a clean kitchen towel to keep warm; continue with remaining dough until all the pitas are cooked