Making your own pita is surprisingly simple—and fast, with only an hour to wait while the dough rises. Even more astonishing is the taste (and smell!) of these fluffy, lightly aromatic aniseed flatbreads while still warm. Much like when you’re making pancakes, the pan needs to reach just the right temperature and oil quotient before the pitas come out perfect, so expect to have to sacrifice the first one or two (by which we mean “taste testing”).
In a stand mixer fitted with the dough hook, or in a large bowl using a wooden spoon, combine the flour, sugar, yeast, salt and ground aniseed. Add the water and oil and combine until a soft ball forms. Knead the dough on a lightly floured surface or in the stand mixer for 5 minutes or until smooth.
Shape the dough into a ball and place in a lightly oiled bowl, turning to coat with the oil. Cover with plastic wrap
and let rise in a warm place for 1 hour or until the dough doubles in volume.
In the bowl, stretch the dough and fold it onto itself once. Divide into 8 equal pieces. Shape each piece into a ball, then arrange the balls on a lightly oiled baking sheet, spacing them evenly. Cover with plastic wrap and let rise for 15 minutes.
On a lightly floured surface, using a rolling pin, roll out each piece of dough into a 6-inch (15 cm) disc.
Heat a lightly oiled, non-stick skillet over medium heat. When the skillet is hot, cook one disc at a time for 2 minutes. Flip and continue cooking for 1 minute or until the pita puffs up and lightly browns. Set aside on a wire rack. Wipe the skillet clean with a lightly oiled paper towel before cooking each pita.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.