- Credits : Canadian Living Magazine
In large bowl, mix 2 cups all-purpose flour with 1 1/2 tsp baking powder and 1 tsp salt. Make well in centre of flour mixture and pour in 1/2 cup cold water, 2 tbsp olive oil and 1 tbsp liquid honey. Using fork, combine until mixture forms a paste (if necessary, add water, 1 tbsp at a time, to obtain desired consistency).
On lightly floured work surface, knead dough for 2 minutes. Cover with clean tea towel and let rest for 10 minutes.
Roll dough into 12-inch-long cylinder, and cut into 12 portions. Shape each into ball and flatten into 1/4-inch thick circle. In large skillet, heat 2 tbsp olive oil over medium heat. Cook mini pitas, flipping halfway through cooking time, until golden brown on each side, about 4 minutes. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days or frozen for up to 3 months.) Makes 12 mini pita breads.