Let us get started with some Pita Bread Recipe!
Pita Bread is one of my favourite bread when it comes to flatbreads. It belongs to a family of yeast bread which is flat and round in shape and is very well known for its interior pockets.
It is very close to an Indian phulka. But again Indian bread doesn’t use a lot of yeast in their recipes.
It’s very well known in the Mediterranean region and the Middle East and the neighbouring areas. Also, Pita bread is a very integral part of the Greek cuisine and it might have originated there itself. It has many versions and they are just named locally and are not so famous, unlike the Greek pita.
History of Pita Bread
It is very difficult to say when it originated or where it originated. It has got evidence from about 14,500 years ago during the stone age. So as I already said it is difficult to say when it originated.
I said before that pita originated or might have originated in Greece. I mostly said that because Pita is a Greek word so either it originated there it was named there.
Culinary use of Pita
It is mostly used to scoop out dips and hummus. It is also used to wrap kebabs, gyros and falafel.
Making shawarma is probably the most famous use of pita bread due to its pocket-like structure. Chunks of meat and a green salad are filled with some mayonnaise inside the pocket and it is basically known as shawarma.
So without any further delays get started with the different components of pita bread.
Now I have used all-purpose flour in this recipe but traditionally whole wheat flour is also used so please feel free to substitute whole wheat flour. I have used all-purpose flour because it ends up in a softer bread than whole wheat flour. But if health is your priority you should definitely go for whole wheat flour.
The major function of all-purpose flour in this recipe is to give body to the bread and provide some gluten for the structure.
Technically we use unsalted butter for most of the bread. But this a Mediterranean bread which is made in Greece and the middle east. So, mostly Olive oil is used for making pita bread. Even I used olive oil for this recipe but if you want to go for unsalted butter you can definitely do that as well.
But olive oil gives it a better taste and smell that you cannot achieve with butter so I would highly recommend you to go for some olive oil. We add fast in any bread to make sure it comes out soft.
There nothing much you can go wrong with the yeast. Just make sure you add the right amount that is mentioned the recipe and you are good to go. Also for this recipe, I have used a method called flying fermentation.
In this method, you just add some lukewarm water with sugar and yeast. In about 5 minutes you will see a lot of foam, then add that mixture while you made the dough. Also proofing or resting the dough is very important during the whole procedure.
It makes sure that enough air holes are formed so that your bread is light and fluffy. If you wanna read more about how yeast works in baking click here!
The Salt and The Sugar for Pita Bread Recipe
Salt makes sure that it absorbs the excess moisture present in the dough while you knead it. And also provides taste to the burger buns.
Sugar is probably a necessity to your bread dough since without sugar your yeast is not going to do its magic. It acts as the food for your yeast so that the yeast can produce Carbon Dioxide and make the bread fluffy.
Sugar also provides colour to the buns and flavour as well. Salt limits the action of yeast so that it doesn’t produce too much Carbin dioxide and your bread ends up being deflated while baking.
- Kneading the dough for at least 10 minutes, in the beginning, is very important for the initial gluten formation to start.
- The second time you knead the for just around 5 minutes with the fat that is normally olive oil.
- Do not over-knead your dough.