Skillet-Baked Pita With Labaneh and Roasted Vegetables

Skillet-Baked Pita With Labaneh and Roasted Vegetables

Yield: 25 pitas

Prep Time: 40 minutes

Level: Easy

1 container Tnuva Mediterranean Labaneh
2 red peppers, cut into strips
2 carrots, cut into sticks
1 onion, quartered
1 teaspoon thyme
Salt and pepper to taste
1 tablespoon olive oil

1 cup white flour
1 ½ cups whole wheat flour+ 2-3 tablespoons if necessary
½ cup yogurt
½ cup water
½ teaspoon salt

1. Preheat oven to 430 ⁰F. Line a baking pan with parchment paper, and arrange the vegetables on top. Sprinkle with thyme, salt, pepper and olive oil. Bake for about 30 minutes.
2. Put all pita ingredients in a food processor with the dough hook. Knead until dough is smooth and pliable. If the dough is sticky, add more flour, one tablespoon at a time. Shape into a ball and put in a covered bowl. Let sit for 30 minutes.
3. Divide the dough into 25 balls. Roll out each ball very thin on a floured surface with a floured rolling pin. Place each rolled-out disc of dough onto an ungreased skillet heated to a high temperature. Cover the skillet, and turn the heat down to medium. Let bake for one minute, or until the pita has risen, has bubbles and dark blotches on the bottom. Turn over and cook for another minute, then transfer to a plate and continue with the rest of the dough.
4. To serve, spread a generous helping of Labaneh on each pita, covered with roasted vegetables.