Pita-ish Flat Bread

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!

Amazing Sandwich!

Amazing Sandwich!

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


Flat Bread

  • Servings: 8 flat breads
  • Print


  • 2 ½ cups flour
  • 1 cup warm water
  • 1 tbsp olive oil
  • 1-2 tsp salt
  • 2 tsp instant or dry active yeast


  1. Stir water and yeast together; allow to sit for 5 minutes or until yeast is dissolved
  2. Mix in flour, salt, and olive oil; knead 5-7 minutes until the dough is smooth and elastic
  3. Remove dough and place in large oiled bowl; cover with plastic wrap and allow to rise for 1-2 hours, until doubled in size
  4. Punch down the dough and divide into 8 pieces; dust with flour
  5. Meanwhile, preheat cast iron skillet on medium heat; add some oil and wipe with a paper towel to absorb excess
  6. Individually, roll each piece of dough into a circle roughly the size of the pan
  7. Place dough on the hot skillet; cook 30-60 seconds on each side, until charred spots form
  8. Place in a clean kitchen towel to keep warm; continue with remaining dough until all the pitas are cooked

5 thoughts on “Pita-ish Flat Bread

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