Cast-Iron Skillet Pita/Sababa by Adeena Sussman

Vegan, Vegetarian, Raw, fermented and probiotic scholar

Pita is the stuff of life in Israel. For swiping hummus, stuffing sandwiches, or making a grilled cheese sandwich in a pinch – nothing beats a fresh round of this gluten-bound cornerstone of Israeli cuisine.

3 cups/420 g all-purpose flour, plus more for shaping

1 cup/140 g whole-wheat flour

2 cups/475 ml warm water

4 tsp instant (rapid-rise) yeast

1 ½ Tbsp sugar

2 Tbsp olive oil

1 Tbsp fine sea salt

Directions at niksharmacooks.com

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