10 Minute Pita Flatbreads Food

PITA FLATBREAD

Steps:

• In a large bowl stir together first three ingredients (through salt); add the water and oil. Beat with a mixer on low or stir until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed.
• Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1 1/2 hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes.
• On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high.

FOUR-CHEESE FLATBREADS

Steps:

• Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.
• Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
• Let cool for a few minutes, then cut and top with more black pepper.

TRADITIONAL PITA BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. , Divide dough into six pieces; knead each for 1 minute. Roll each into a 5-in. circle. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 500°. , Place upside down on greased baking sheets. Bake until puffed and lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.