Turmeric Pita

Instructions

1. 1

   Dissolve yeast and honey in warm water, let sit for 5 minutes until foamy, then whisk in turmeric, cumin, and black pepper.

   Tip: A foamy mixture indicates the yeast is active and ready to use.

2. 2

   In a large bowl, combine flour and salt. Pour the yeast mixture and olive oil into the flour, stirring until a shaggy dough forms.

3. 3

   Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.

   Tip: The dough should be soft but not sticky; add flour gradually if needed.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 45 minutes to 1 hour until doubled in size.

   Tip: A warm kitchen corner or turned-off oven works well for rising.

5. 5

   Divide the dough into 8 equal portions and shape each into a ball. Let rest, covered, for 10 minutes.

6. 6

   Roll each ball into a 6-inch oval, about 6mm thick. Sprinkle nigella seeds on top if desired.

   Tip: Even thickness ensures even cooking and proper puffing.

7. 7

   Heat a cast iron skillet or griddle over medium-high heat until very hot (no oil needed).

8. 8

   Cook each pita for 1-2 minutes per side until puffed and light golden brown with some darker spots. Transfer to a clean kitchen towel to keep warm.

   Tip: The pita will puff up slightly when it hits the hot pan; this is a sign it's cooking properly.