YOUR SOLIN GENERATED RECIPE
High-Protein Skillet Pita Bread
Soft, pillowy pita bread pan-seared to golden perfection using a protein-rich Greek yogurt and whole wheat dough that puffs beautifully in the skillet.
INGREDIENTS
1 cup Nonfat Greek yogurt
0.5 cup Whole wheat flour
2 tbsp Vital wheat gluten
1 tsp Baking powder
0.25 tsp Sea salt
PREPARATION
In a medium mixing bowl, whisk together the whole wheat flour, vital wheat gluten, baking powder, and sea salt until well combined.
Add the nonfat Greek yogurt to the dry ingredients and stir with a spatula until a shaggy dough forms.
Turn the dough onto a clean, lightly floured surface and knead for 2 to 3 minutes until the dough becomes smooth and elastic.
Divide the dough into four equal-sized balls and use a rolling pin to flatten each into a circle approximately 1/4-inch thick.
Heat a cast-iron skillet or non-stick pan over medium-high heat until very hot.
Place one dough circle in the dry pan and cook for 2 minutes until bubbles form on the surface and the bottom is golden brown.
Flip the pita and cook for another 1 to 2 minutes until it puffs up and is fully cooked through.
Remove from the heat and immediately wrap in a clean kitchen towel to steam, which keeps the bread soft and pliable.