Seeded Pita

Instructions

1. 1

   Combine warm water, yeast, and honey in a large bowl. Let sit for 5 minutes until foamy, then add flour, salt, and olive oil.

   Tip: Foamy yeast indicates it's active and ready to create a good rise.

2. 2

   Mix the dough until shaggy, then knead by hand for 8 minutes until smooth and elastic.

   Tip: The dough should be slightly tacky but not sticky. Add flour gradually if needed.

3. 3

   Combine all seeds in a small bowl. Reserve 2 tablespoons for topping, then fold the remaining seeds into the dough.

   Tip: Folding gently incorporates seeds without deflating the dough.

4. 4

   Shape dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise for 60 minutes until doubled.

   Tip: Warm, draft-free spots work best for rising.

5. 5

   Divide dough into 8 equal pieces and roll each into a smooth ball.

   Tip: Use a bench scraper to help divide the dough evenly.

6. 6

   Let balls rest under a cloth for 15 minutes, then roll each into a 5mm thick oval shape.

   Tip: Keep thickness consistent so pitas cook evenly.

7. 7

   Heat a cast-iron skillet or griddle over medium-high heat. Place one pita in the dry pan and cook for 2 minutes.

   Tip: The pan should be hot enough that the dough sizzles gently when it touches.

8. 8

   Flip the pita, sprinkle reserved seeds on top, press gently, and cook for another 2 minutes until puffed and lightly golden.

   Tip: Seeds will toast slightly and add extra flavour and texture.

9. 9

   Transfer cooked pitas to a clean cloth to keep warm while you cook the remaining batch.

   Tip: Wrapping in cloth keeps them soft and steaming as they cool.