skillet pita bread

There are some things that shouldn’t be tried at home.

The chocolate bomb dessert at our favorite place in town, for instance. Even if I knew the steps and had a pretty good feeling about trying it on my own, I wouldn’t even want to CHANCE ruining it. It’s worth it to me to have it every so often and savor every perfect layer.

skillet pita bread

Homemade pita bread used to be on the “don’t try at home” list for me. There’s this little greek place downtown that has the best gyros and hummus and serves the fluffiest, doughiest pitas, and I love them. I love them so much I’ve purchased bags of them to bring home for our own meals or to freeze to use later. They are the best.

But we don’t always have time to get downtown when I want them at home – and grocery store pitas aren’t worth the money. So I finally decided it was time to try making an easy pita bread at home.

And these did not disappoint!

skillet pita bread

My favorite thing about this recipe is that you don’t have to bake anything! So besides the rising time and rolling out, these don’t have much hands on time at all.

Once you divide the dough and roll each out into a round, you put it in a hot skillet for about a minute on each side – and that’s it. Honestly!

Perfect pita bread, cooked in a skillet in less time than it would take to preheat your oven.

skillet pita bread

Next time you need pitas for a meal at home, try these out. Warm, toasty, fluffy pita. They’re basically a new food group.

skillet pita bread

Skillet Pita Bread

Thinking of trying some homemade pitas but feeling intimidated? No worries with this recipe. It's simple! Most of the time involved is hands-off while the dough is rising, and the pitas are cooked quickly in a hot skillet. Have these on the side of a platter dinner with hummus, veggies, olives, and some grape leaves and you're set.

Ingredients:

  • 1 cup warm water (not hot, but warmer than room temperature)
  • 1 package Red Star Platinum Yeast (about 2 1/4 teaspoons)
  • 2 3/4 cups all purpose flour
  • 1 1/5 teaspoons salt
  • 2 teaspoons olive oil

Directions:

  1. Mix the water and yeast together, and let sit for about five minutes until foamy. Add 2 1/2 cups of the flour, salt, and olive oil. Mix until a shaggy dough is formed.
  2. Sprinkle the last 1/4 cup flour onto your clean work surface and turn out the dough. Knead the dough for about 5 minutes, until the dough is smooth and elastic. Add more flour (if needed) to keep the dough from sticking to your hands or the work surface.
  3. Set the dough back in the bowl and add another teaspoon or so of olive oil, then turn the dough until it's coated. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, 1-2 hours.
  4. Once the dough has doubled, gently punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and flatten each piece into a thick disk. Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap wrap until you're ready to cook them.
  5. Roll one of the pieces into a circle 6-8 inches wide and about a quarter inch thick. Sprinkle with a little extra flour if it's starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.
  6. Warm a cast iron skillet over medium-high heat until drops of water sizzle immediately in the pan. Drizzle a little oil in the pan and wipe off the excess.
  7. Lay a rolled-out pita on the skillet and cook for a minute, until you see bubbles starting to form and edges look set. Flip and cook for another minute, until large toasted spots appear on the underside. Keep cooked pitas covered with a clean dishtowel or in a warm oven while cooking the rest of the pitas. *Pitas are best when eaten immediately after cooking. Leftovers will keep in an airtight bag for several days and can be eaten as is or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for two to three months.

Make sure to follow Red Star Yeast on Instagram for more baking inspiration!

This post is sponsored by Red Star Yeast. As always, all opinions and recipes are my own. Thank you for supporting brands that support us!

#JustBeYou with Stonyfield and prAna

Are you guys ready for this?

I am so excited about this post and giveaway – I wish I could do this every week for you!

As a Stonyfield Blogger, I get some pretty cool opportunities during the year to work with other companies that line up with their values, and I am SO excited to tell you all about prAna today.

prAna giveaway

This month, we were given the challenge to show off our style and flavor with OhMyYog and prAna and how we fit this into #JustBeYou – aka, what flavor of yogurt and which adventure or activity and style of clothing work best to help express who we are in the world?

Let me preface this: I am NOT a fashion blogger. I cannot take a decent selfie to save my life. But I am completely in love with this shirt from prAna. It is totally me.

prAna giveaway

On my dream weekend, I would throw on this super soft thermal lined shirt, lace up my boots, and head out on a hike with Nick and Maggie, maybe up to the waterfalls nearby.

But…little baby boy has changed our weekend plans slightly – for now, at least. While we can’t do our long hikes just yet, I am able to have little inside (or yard) picnics with him. And that is just as good, if not better.

prAna giveaway

I mean, really. Is there anything better than roly poly baby legs?

We’re both getting all the good benefits from my favorite – the blueberry OhMyYog from Stonyfield. And even though we’re not taking this snack on the trail yet, it won’t be long!

prAna giveaway

prAna wants to help you #JustBeYou too! One lucky winner will get to choose their own item from their organic cotton collection (up to $99).

Want to enter?

  • Comment below and tell me your favorite fall weekend activity.
  • Tweet about the giveaway tagging @Stonyfield @prAna and using #JustBeYou and let me know you did
  • Share this post on Facebook using #JustBeYou and let me know you did

prAna giveaway

 

AND prAna is also giving everyone 15% their order from now through Dec. 15. Just use JBYF15BA when you’re checking out.

(PS: This shirt has a POCKET. I am seriously obsessed.)

I created this post in partnership with Stonyfield. prAna provided the item for review and is providing the giveaway prize. Thank you for supporting brands that support us!

shredded apple and granola oatmeal

It’s finally fall -REALLY fall -and that means it’s oatmeal season!

Don’t get me wrong. I love oatmeal any time of year. But it’s so much easier to have a bowl of steamy oatmeal on a crisp fall, winter, or spring morning than when it’s stifling in the summer.

Sad to say that the pretty leaves are almost gone here, but oatmeal is back and here to stay.

shredded apple granola oatmeal

Lucky for me, I work with Stonyfield and all throughout the year, we’re given awesome opportunities to try cool new products that pair well with all kinds of Stonyfield yogurt. On the menu this time? Natures Path’s new Pumpkin Flax Granola and Qi’a Superfood Cereal, a mixture of dried cranberry, sliced almonds, chia, buckwheat and hemp seed.

shredded apple granola oatmeal

Since pumpkin and cranberry are two of my favorite fall flavors, I figured it was only right to combine them with another perfect fall flavor – apple – and make the ultimate bowl of oatmeal.

Do you see all the goodness in this Qi’a cereal?! It packs such a punch in a small amount, making it perfect to sprinkle on oatmeal or stir into yogurt or have on its own. I love buckwheat groats so any chance to have them more often is a great thing. If you haven’t tried them before, you’re missing out!

Pumpkin Flax Granola

  •         A delicious and crunchy blend of oats, pumpkin seeds, flax seeds, cinnamon and molasses.
  •         Excellent source of ALA Omega-3, 31g of Whole Grains, 6g of protein, 5g of fiber
  •         Like all Nature’s Path products, it is USDA certified Organic and Non-GMO Project Verified

Qi’a Superfood Cereal (pronounced “key–ah”)

  • Qi’a  is a gluten free Superfood Cereal that combines Chia seeds, Hemp and Buckwheat and is full of Plant-based Protein, Fiber & ALA Omegas.
  • Qi’a, like all Nature’s Path products is certified organic and Non-GMO Project Verified
  • You can boost your nutrition with only 2 tbsp. and feel long lasting energy from this powerful, functional, and nutritious superfood
  • Qi’a Superfood Chia Buckwheat & Hemp Cereal Cranberry Vanilla is a blend of vanilla-dusted cranberries and almonds

shredded apple granola oatmeal

This oatmeal has everything: tart apple, creamy oats, crunchy granola and cereal topping, and a bit more creaminess from a little Stonyfield yogurt and milk to top everything off.

shredded apple granola oatmeal

Pretty sure I’m having this again tomorrow morning. No shame on repeats in this house.

Shredded apple and granola oatmeal

This bowl signifies almost everything I love about fall (minus the changing leaves and return of football season). Crunchy from the granola and cereal topping, creamy from the oats and yogurt, and a little tartness from the apple make it a perfect way to start your day.

Ingredients:

  • 2.5 cups water
  • 1 cup old fashioned oats
  • 1 small apple, cored and shredded
  • 1/4 cup Nature's Path Pumpkin Flax Granola
  • 1 tsp salt
  • 2 Tbsp Stonyfield plain whole milk yogurt
  • 1 tsp cinnamon
  • 2 Tbsp Nature's Path Qi'a Superfood Cereal
  • 1-2 Tbsp Stonyfield milk (optional)

Directions:

  1. In a medium pot, bring the water to a boil.
  2. Stir in the oats. Return to a boil, then lower the heat and cook, stirring occasionally for about 5 minutes or until the majority of the liquid has cooked into the oats.
  3. Stir in the shredded apple, granola, and salt. Let the mixture cook for another minute to heat everything through.
  4. Remove from heat and stir in the yogurt and cinnamon.
  5. Divide the oats between two bowls and top with the Qi'a Superfood Cereal and a splash of milk before serving.

Disclosure: This is a sponsored post on behalf of Stonyfield. As always, all opinions are 100% my own. Thank you for supporting brands that support us!

Cooking with Coffee and Big Island giveaway!

It’s here, it’s here!!

cooking with coffee cookbook

I can’t believe it’s finally here – in print – and being delivered to my friends and family and all of you!

To help celebrate the cookbook, I’m partnering up with Barn2Door, to host a giveaway for a copy of the cookbook and a 3 month coffee subscription to Big Island Coffee Roasters. You don’t want to miss this!

big island coffee roasters

Have you heard of Barn2Door? It is the coolest thing. Barn2Door is a marketplace where you can buy sustainably grown meat, fish, fruits, vegetables & items like raw honey and real maple syrup directly from producers and growers. Farmers, fishers, ranchers and gardeners have their own store – like Etsy for farms –  where they showcase the food they have for sale, and manage direct communications, sales and fulfillment (local delivery, national shipping or both!). It’s a virtual farmer’s market, and I love it!

And one of the shops is Big Island Coffee Roasters, aka one of our new favorite things. Founded in 2010, Big Island Coffee Roaster was voted “Hawaii’s Favorite Artisan Beverage” in 2015 and won the 2013 Hawai’i Coffee Association’s statewide cupping competition. They are incredibly passionate about the craft of coffee, and make sure to focus on each step of the process.

They roast each shipment to order and send directly from their farm to your doorstep. Roasted coffee to order is like having your own coffee butler. And you can tell in the quality and flavor that they take great coffee seriously.

big island roasters

I think my favorite (so far) is this Maui Mokka – a medium roast with a toasty, caramelly flavor. It’s the perfect brew for fall and winter! And you can’t really go wrong with “layered chocolate, brown sugar, graham cracker” as the tasting notes on the bag.

pour over

Like most of our coffee, we’ve made these either in the french press or pour over, and after weeks of trying them, I think the pour over won! It made the perfect cup. I can’t wait for tomorrow morning to have another.

Want a chance to win your own 3 month coffee subscription and a copy of the cookbook? Enter here!

AND, just for you guys — Barn2Door created a special promo code just for you! Use BRANAPPETIT15 when checking out for $15 off a $50 purchase – good from now through November 7.

And make sure to sign up for the Barn2Door newsletter so you don’t miss out on news, updates, promotions, new farmers, and seasonal food.

For more info, follow Barn2Door and Big Island Coffee Roasters:

Barn2Door

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