Scallion Pita Bread
- 2 teaspoons active dry yeast
- 1 cup of lukewarm water
- 1/2 teaspoon sugar
- 1 tablespoon olive oil (plus some more for oiling the dough)
- 1 teaspoon salt
- 2 3/4 cups (330g) all purpose flour (plus some more for dusting)
- 1 cup of chopped scallions
- In a bowl of a stand mixer, add yeast, water, and sugar. Stir quickly and then, let the mixture sit for 20 minutes. After this time the mixture should be bubbly.
- Attached a dough hook, and add olive oil, salt, and flour to the bowl. Mix on medium speed for about 12 minutes. At this point, the dough should be smooth (and just a tad bit sticky).
- Use a little bit of olive oil to the top of the dough to prevent a crust from forming. Cover with a wet paper towel and leave to proof for 2.5 hours. I usually proof my dough in a slightly warmed oven (approx 100 degrees).
- Preheat your oven to 500 degrees and line a sheet pan with aluminum foil. Now, place that sheet pan into the oven, so it gets hot for your pitas!
- Now the dough should be at least doubled in size. On a floured surface, flour the dough out and divide into 8 pieces. Mine were approximately 75g each.
- Roll out each piece into a flat disk. Place approximately 2 tablespoons in the middle of each disk. Fold the bottom third of the disk up to the middle, and then fold the top third of the disk to the middle, like folding a letter. Turn 90 degrees, and make those folds again. Roll into a ball. You can use this tutorial as an example.
- Cover each ball with a wet paper towel. Leave each of these balls to sit for 15 minutes.
- Then, roll out each ball into a disk at approximately 1/8 inch thickness. Try to be gentle with the dough here. Cover with wet paper towel again and leave for another 10 minutes.
- Take the sheet pan out of the oven and place the dough disks onto the heated sheet pan. Make sure they have plenty of room, at least 2 inches apart.
- Bake at 500 degrees for 3 minutes. You should be able to see them puff up, which is super entertaining.
- Take the pitas out of the oven, and delicately flip them over. Put them back into the oven for another 3 minutes, and then take them out. You will definitely have to do multiple rounds of this.
- You’re done! Make sure you store them covered with a paper towel and aluminum foil.
Scallion Pita Bread are so satisfying to make that I’m surprised I haven’t seen this before, so I decided to make up this original recipe. This takes the best parts of the Chinese scallion pancake and pita bread and combines into into one puffy little package. I love that you can stuff this scallion pita bread with whatever you want, such as eggs for breakfast, some greens for lunch, some steak or pork for dinner, the list goes on and on. The technique of rolling the dough balls out and placing the scallions in the middle makes the super cool effect of cutting up the scallion pita and seeing all the scallions on the inside. I’m super proud of this recipe, so definitely leave a comment if you try it out!