This is a traditional dough used when you are making pitas or pies stuffed with veggies, greens and other goodies. Different from fillo dough that comes in flaky sheets, batter dough envelopes your pita filling in a light, golden cake.
Perfect with sweet or savory fillings, you’ll find a million ways to use this dough!
I’ve written the scaled recipe here. Each batch (2/4/or 6) covers both bottom and top layers of dough for the pans described.
The 2 cup measurement gives you enough batter for 6 good sized muffin cups.
The 4 cup measurement gives you enough batter for a dozen muffin cups, loaf pan or an 8″ round pan.
The 6 cup measurement gives you enough batter for a 9×13 rectangular pan.
And if you’re going to use all-purpose flour instead of self rising – add about 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder for every cup of flour.
- 2/4/6 cups self rising flour
- 2/4/6 cups lukewarm water
- 2/4/6 tbsp olive oil
- 1/2/3 tbsp sugar (optional)
Combine flour, sugar and water. Stir until completely combined and smooth. Mix in olive oil and allow dough to rest on the counter top for 30-60 minutes before using.
Pour 2/3 dough on bottom layer of your pan, add filling and cover with remaining 1/3 batter.
It’s ok if your batter doesn’t completely cover the filling. Once the dough bakes up, it will cover and be fine.
Bake at 375 degrees until golden.