Flat pitta breads can be used to make filled savory rolls, shawarma or slit & stuff to make a sandwich. This can be frozen wrapped in plastic wrap up to a month. When want to use take out slit and fill with your favorite filling or just stuff and roll.
2 cups + ½ cup flour
¾ tsp yeast
3 tbs vegetable oil
2 tbs milk
½ cup + 1/3 cup warm water
In a tall glass add ½ cup warm water and sprinkle yeast cover with plastic wrap and leave in a warm place for 15 minutes. Yeast may form or sometimes it may not, not a problem as we are going to make flat pittas.
In a big bowl mix 2 cups of flour and salt. Add 2 tbs vegetable oil and rub into flour, make a whole in the center of flour add yeast mixture and milk, gently combine, now start adding 1/3 cup of warm water little by little and start kneading, until the dough is soft and smooth. Knead for another 5 minutes. Rub 1 tbs oil on the outside of pitta dough and put in a clean bowl, cover with plastic wrap, leave for 1 hour or until double in size.
Punch down risen dough and divide in to 4 portions. Heat a flat pan which is used to bake roshi. Roll each pitta portion into a big disk. It depends on you how thick you want to roll the dough. Put the rolled dough on medium hot flat pan and bake both sides. Sometimes pitta breads will puff. Slowly push them down using a spoon or using wooden or rubber spatula. For soft pitta breads as soon taken from pan after baking take on a plate and cover with a kitchen towel. If not covered pitta breads will become hard. Cool pitta breads covered with a kitchen towel. When cooled use as you like.... Enjoy!