Make and freeze batches of pita ahead of time. Re-warm later in the oven or on the grill and serve with hummus.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Activate the yeast by mixing it with 1⁄4 cup of warm (not hot) water and 1 tsp of sugar. Set aside the mixture until it's frothy, about 5–10 minutes.
- Blend the flours, seasoning , remaining sugar and sea salt in a mixing bowl. Add the yeast mixture, oil, and remaining water, and mix to form a dough.
- The dough should be soft but not sticky. If it's too sticky to work with, add a little flour, 1 tbsp at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, 1 tbsp at a time.
- Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, about 10 minutes or until smooth and elastic.
- Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
- Roll out each ball into a thin circle, about 1⁄8” thick. Set the rolled-out dough on a clean, dry towel and cover. Leave to rise for about 1–1 1⁄2 hours.
- Preheat a very lightly oiled cast iron skillet or non-stick pan over medium heat. Cook the Batbout, turning several times, until golden-brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, and that's okay.
- Transfer the cooked Batbout to a cooling rack to cool. It's okay to stack them while they're warm.
Batbout will keep fresh for two days at room temperature. They freeze well, and can be heated in a microwave directly from the freezer. Just be careful not to overheat them or they'll dry out.
Per serving: Calories 200, Fat 3 g (Saturated 0.3 g, Trans 0 g), Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 37 g (Fibre 3 g, Sugars 2 g), Protein 6 g.
1 hr
16 small pitas
$0.30/serving
1 hr16 small pitas$0.30/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Activate the yeast by mixing it with 1⁄4 cup of warm (not hot) water and 1 tsp of sugar. Set aside the mixture until it's frothy, about 5–10 minutes.
- Blend the flours, seasoning , remaining sugar and sea salt in a mixing bowl. Add the yeast mixture, oil, and remaining water, and mix to form a dough.
- The dough should be soft but not sticky. If it's too sticky to work with, add a little flour, 1 tbsp at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, 1 tbsp at a time.
- Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, about 10 minutes or until smooth and elastic.
- Divide the dough into smooth balls and leave them to rest, covered, on a lightly floured surface for about 10 minutes.
- Roll out each ball into a thin circle, about 1⁄8” thick. Set the rolled-out dough on a clean, dry towel and cover. Leave to rise for about 1–1 1⁄2 hours.
- Preheat a very lightly oiled cast iron skillet or non-stick pan over medium heat. Cook the Batbout, turning several times, until golden-brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, and that's okay.
- Transfer the cooked Batbout to a cooling rack to cool. It's okay to stack them while they're warm.
Batbout will keep fresh for two days at room temperature. They freeze well, and can be heated in a microwave directly from the freezer. Just be careful not to overheat them or they'll dry out.
Per serving: Calories 200, Fat 3 g (Saturated 0.3 g, Trans 0 g), Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 37 g (Fibre 3 g, Sugars 2 g), Protein 6 g.
