Recipes and remembrances

Mom’s Lebanese Skillet Pita Bread

By Nick Salem - Special to the Register

My mother told me, “When I married your dad, I could not boil water.” It fell on my father’s mother to teach mom how to cook. My grandmother was Lebanese therefore Mom’s cooking instructions pertained mostly to Lebanese dishes.

Mother excelled in her skills and became an expert. She was taught how to cook bread on an open fire, outside, with pan turned upside down over the fire. Being inventive herself, instead of the open fire or baking in the oven, She cooked her pita bread in a skillet, on her stovetop.

She passed some of her recipes to me. This Lebanese Pita Bread is so quick and easy to make, Enjoy:


1-tablespoon instant yeast

1-½ cups of water

1 or 2 teaspoons of sugar

3 cups of flour

1-tablespoon nonfat dry milk powder

½ teaspoon salt

6 tablespoons of oil


1. Mix yeast, water and sugar

2. Set mixture aside.

3. In a large bowl, combine flour, dried milk and salt.

4. Pour in the oil and yeast/water mixture and stir well.

5. You may need to add more flour or water, if needed

6. Knead dough briefly. Divide into 18 egg sized balls.

7. Cover and let rise for 15 to 30 minutes.

8. Roll each ball out. Cook each in a skillet until large “bubbles” form.

9. Flip pita over and cook the other side for a few minutes.


To flatten and turn the bread, use a spatula.

Keep bread warm while cooking the remaining breads.

These freeze very well for later use.

Submitted from the book “Recipes and Remembrances” by the Point Pleasant Writer’s Guild.

Mom’s Lebanese Skillet Pita Bread

By Nick Salem

Special to the Register