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I've always been intrigued by this type of bread, but I never understood how it was made. Finally after many years of buying pita bread, I learned the mystery behind this amazing bread.
Turns out it is very easy to make.
All you need is a non stick skillet and bread dough.
I used ceramic and teflon skillet, both worked perfect.
If you have no clue about how to make bread, I will give you the classic bread recipe, use it as the base recipe. Once you get accustomed, you can change the amount of ingredients keeping proportions to make more or less dough.
- Prep time: 45 min
- Cook time: 15 min
- Ready in: 1 hour
- Yields: About 20 pita bread of small size
- 750g Flour
- 10g Salt
- 70g Yeast
- Get a proper sized bowl. Warm the water and pour about 20ml of it in the bowl and add the yeast. The warm water will help dissolve the yeast faster and also activate the yeast and in the end make the dough fluffier.
- After the yeast has dissolved add the salt slowly and pour the flour as you stir. Keep the water handy, as you will need to use it as you mix.
- Bread making isn't a precise art, you will have to use your intuition and touch to make the bread. Slowly add water and flour until you get a medium-firm ball of dough. As you pull away your hand from the dough it should be sticky but you shouldn't have peaces of dough left stuck on your palm. Keep mixing the dough until it becomes less sticky. If it is too sticky add a dust of flour and keep mixing.
- Once you are done with mixing, and happy with the consistence let it rest for 30 minute to 1hour. Covert he bowl with a clean cloth to keep it warm. You don't necessarily need to keep it in a hot place, just keep it way from cold.
Once the dough finished growing, it is a good time to star.
Flour a board and grab your rolling stick. Spread the sheet 2-3mm thick.
You can get a round bread by rolling the dough in to a ball between your palms before spreading it; or spread the sheet and then use a plate and a knife to cut it round.
Put the empty pan on the stove to heat it. Now you might talk about teflon gases and so on, if you have that problem then use a ceramic skillet.
Before you put the sheet of dough in the pan make sure the skillet is warmed and the sheet has a minimum amount of flour. The bread should be on the first side until the surface starts bubbling and the two sheets detach and the bread inflates.
If the two layers don't fully separate before the side cooks turn it anyway and for the next bread turn the heat on a bit more.
On the second side the bread has to stay just for a few seconds. If flour remains int he skillet make sure to wipe it off so it doesn't get burned.
Let them cool off on a rack. Then store them in a plastic bag or freeze them for later.