Cypriot Tahini Pita Bread

👨‍🍳 Instructions

1. 1

   In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.

   💡 Tip: Ensure water is warm, not hot, to activate yeast.
2. 2

   In a large bowl, whisk together flour and salt. Make a well in the center.

   💡 Tip: Using a large bowl makes kneading easier.
3. 3

   Pour the yeast mixture, tahini, and olive oil into the well. Mix until a shaggy dough forms.

   💡 Tip: Tahini adds a unique nutty flavor and aroma.
4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   💡 Tip: Dough should spring back when poked.
5. 5

   Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

   💡 Tip: A slightly warm oven (turned off) is a good place for rising.
6. 6

   Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball.

   💡 Tip: Work with one ball at a time, keeping others covered.
7. 7

   On a lightly floured surface, roll each ball into a thin circle, about 6-8 inches in diameter.

   💡 Tip: Roll evenly to ensure consistent cooking.
8. 8

   Heat a cast-iron skillet or griddle over medium-high heat. Cook each pita for 2-3 minutes per side, until puffed and lightly browned.

   💡 Tip: Do not overcrowd the pan. You may see small bubbles form.
9. 9

   Serve warm.

💡 Pro Tips

• ✓For a crispier pita, cook for an extra minute per side.
• ✓Store leftover pita in an airtight container or bag at room temperature for up to 2 days.

🔄 Variations

• Add a pinch of nigella seeds to the dough for extra flavor and texture.
• Brush the cooked pitas with a little melted butter or olive oil for added richness.