Homemade Skillet Pita Bread (Syrian Bread)

Combine the all-purpose flour, salt, and dry active yeast in a bowl.

Add the olive oil and water, mixing all ingredients by hand for about 5 minutes until the dough comes together and pulls away from the bowl.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Dust a bowl with more all-purpose flour and knead the dough again with circular motions.

Add a little olive oil, cover, and let the dough rest for another 30 minutes.

Divide the risen dough into eight equal portions, shaping each one into a ball.

Cover the dough balls and let them rest for another 10 minutes.

Roll out each portion of dough with a rolling pin, reaching about 0.5 cm in thickness.

Heat a skillet and place the rolled-out dough inside to cook. As soon as the surface forms bubbles, flip the bread and let it cook for about 2 minutes until it puffs up.

To serve, prepare a filling by grilling seasoned chicken breast and, separately, blend basil, Parmesan cheese, almonds, salt, pepper, and olive oil in a food processor to form a pesto.

Fill the pita bread with ricotta cheese spread, the prepared pesto, cherry tomatoes, more basil, and black pepper.