One of the easiest ways to bake your #flatbread is utilizing the skillet. Get a round, 12’’ minimum (30cm) skillet. Preferably one that can hold the heat, one made of thick metal. You'll need it to have a matching cover or cap it with a plate for finer temperature control.

04. Get some olive oil

We are going to preheat the skillet

That means that our pitas are out and ready to be baked by this point.

Drop a table spoon of olive oil onto your #skillet and start heating it up, rolling the oil around. When vapour appears, it’s too hot. Keep it a tinge below boil and you’ll be fine. Remove the olive oil.

It’s fine if some is left. Place a rolled out pita onto the skillet, and start pressing around it with your fingertips, getting it to puff up in bubbles. Flip it.

There should be an even surface to it, with some sun-burn spots. In the center, where the skillet surface is hottest there is frequently a tinged ring.

Do the same for the other side, pressing it flat in spots with a fork. Flip it. Are there tinged spots, large delicious looking spots? It’s done. One pita could take anywhere from 40 seconds to three minutes to bake, depending on the dough recipe and temperature.

Place your pita in a bowl with a towel in it, and cover it with the towel. It’s still baking inside, redistributing it’s moisture. Move on to the next pita, stack them under the towel.

It's all about temperature control.

Continue to the recepies, or on to part three – the oven (W.I.P)!

This series is a draft of an upcoming ebook. Stay tuned for more!