It’s crazy town right now with the COVID-19 pandemic, nothing will really go back to “normal” when the pandemic ends. A new “normal” is seeing shelves bare of necessities like toilet paper, flour, bread, etc. So, some of us thought we were ahead of the curve thinking “Ok, I’ll make my own bread. Can’t be that hard right? It can’t be that many ingredients all I need is yeast!”

Welp. Yeast is gone too, so time to get creative again because there is no way we are living without some carbs if we can help it. Especially if you made a whole jar of wonderful labnah with no pita to scoop it up. After doing some research and tweaking many a Pinterest pin, I’ve developed a quick and easy fry-bread that doesn’t need any yeast.

All you’ll need is:

  • 2 cups of AP flour + bench flour
  • 1 tsp salt
  • 1/2 stick of butter
  • 3/4 cups of milk
  • Olive Oil

In a small saucepan, warm the milk and butter on low until the butter melts, just be careful NOT to bring it to a boil and remove the saucepan from the heat. Once it’s melted, add the buttery milk to a bowl with the flour and salt and mix it all together until the dough pulls away from the sides of the bowl. I did this in my stand mixer with a dough hook.

Once the dough pulls away, cover your bench with flour and knead the dough until it is soft and smooth. Knead longer than you think. Once the dough is kneaded, let it rest in a bowl covered with plastic wrap for 30 minutes. This fry bread does not have yeast so don’t expect it to rise at all, the resting will help with the bread’s texture.

After the bread is rested, portion out your dough into as many pieces of bread you want and roll them out SUPER thin like a mousepad. To fry them, brush each side with olive oil and cook them in a non-stick fry pan on medium high heat. Depending on the size and thickness, you’ll need to fry them for 30 seconds to 1 minute on each side. If the pita does not puff up, that means your pita is too thick.

If you have some left over, store your pitas in a ziploc bag in your fridge. They’ll be good for about a week.

Have these whatever way you have pitas, with hummus, labnah, wraps, whatever you want. My favorite lunch to have with these pitas is some meatballs, a beet relish, and tzatziki sauce. Have a good time with these carbs, comment below and tell us what you’ve had with these pitas.

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Quarantine Recipe: No-Yeast Pita

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