These soft, pillowy flatbreads can be served as a wrap with your favorite filling, or on its own with seasoned oil! These pita breads are so easy to make and delicious too!
Over the years, you’ve seen a lot of flatbread variations here on Living the Gourmet. There’s usually always a fresh batch in the house and I’ve found that it goes marvelously with everything- PB & banana wraps for lunch, obviously fajitas of all sorts, or sliced and toasted for quick chips!
On days when I need bread in a pinch, I still rely on this easy 5 ingredient (no yeast) flatbread recipe that many of you requested. It’s still a tried-and-true staple in my home.
However these long winter days have called me back to my bread-making roots and today I’m sharing a simple recipe for pita breads. I’ll be breaking down the difference between these and naan, since the two often get mixed up, as both are soft leavened breads.
Pita bread is traditional to Middle-Eastern and Mediterranean cuisine. It’s wonderful alongside hearty meat dishes, soups, stews, or just on its own with seasoned oil.
Unlike naan, however, pitas are not made with yogurt, milk, or any type of dairy fat. It has a slightly lighter texture and has a very basic ingredient list and process than naan.
Simply leave the dough to rise during the day and by the evening you’ll have soft, seasoned flatbreads that will fill your home with a delicious aroma.
Seasonings are optional, though I might add, highly recommended. You add your desired seasonings like Za’atar, thyme, or rosemary mixed into the dough, or sprinkle on top like I did with today’s recipe using everything seasoning.
Just brush each flatbread with olive oil or butter before sprinkling your desired herbs and spices and then place directly on a hot cast-iron pan.