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Pitta bread (pita bread) | Cravings Journal

Pitta bread (pita bread) is considered one of my favourites and this recipe is exceptionally scrumptious and straightforward to make. The bread is sweet and puffy and the style is wonderful.

Pitta bread (pita bread)

Pitta bread (pita bread)

Pitta bread or pita bread is from the flatbread household, similar to Nann. When baked, the dough inflates producing a pocket. You may stuff them, open them and toast them, make pita chips or use them for scooping hummus and dips. The pocket types as a result of it’s cooked at a excessive temperature and that warmth shock generates steam within the dough and makes it puff.

The right way to bake it

To bake pitta bread (pita bread) you’ll first preheat your oven to 250°C/480°F or to the utmost warmth that your oven permits. Together with the oven, you’ll preheat a pizza stone or a forged iron flat grill or pan. It additionally works rather well with a great high quality baking tray that has good warmth conduction. As soon as all the things could be very scorching, you’ll place the flattened dough parts on high of the floor of your alternative. With the warmth, the pitta bread (pita bread) will inflate like a balloon. After 2 minutes they’re prepared and you may take away them from the oven. Don’t allow them to overcook otherwise you’ll get crispy balloons as an alternative, lol. After they come out they need to be white and mushy.

Pitta bread (pita bread)

The dough

The dough for the pitta bread (pita bread) could be very easy to make. You simply want to combine all of the substances in a bowl and knead by hand or utilizing a stand mixer with the hook attachment. By hand, it should take about 20 minutes and 10 minutes with the stand mixer. The result’s a clean, mushy and really barely sticky dough. Like most bread, the dough must proof in a heat place. On this course of, the yeast feeds on the flour and in flip generates carbon dioxide which is the air in bread. After the primary proof, I divided the dough into small parts of dough and formed them into buns. These buns are then proofed as soon as once more earlier than rolling them out and cooking them. If you roll them, ensure to have a skinny dough of about 2mm thick. This helps a pleasant pocket formation.

When proofing the dough, it’s essential to have it lined and in a heat spot. To generate a heat setting for yeasted doughs, I wish to activate the sunshine in my oven. I don’t activate the precise oven however solely the sunshine. Oven mild bulbs are normally not environment friendly and thus generate warmth after they’re on. This normally is sufficient for this objective. To cowl the pitta bread (pita bread) dough, you need to use moist kitchen linen or plastic. I’ve a bowl with a lid that works completely or you can even have a few plastic luggage you could reuse for this objective.

Pitta bread (pita bread)

The perfect pitta bread (pita bread)

It is a small but highly effective bread. After I made it, to style it, I drizzled a little bit of olive oil and salt onto a plate and we dunked in with a chunk of bread. It was like an out-of-body expertise. Not solely is the bread scrumptious, but it surely’s additionally mild, like consuming a skinny cloud. It turns into addictive and you may’t cease consuming it. After I made this pitta bread (pita bread) Javi’s household (my husband) was coming over for dinner. I warmed up just a few pitas on a scorching pan and lower them into triangles. Since I liked it a lot with olive oil, I repeated the components. I drizzled olive oil and balsamic vinegar onto a spot and sprinkled it with salt flakes. Nicely, it was a COMPLETE SUCCESS. I needed to heat up some extra as a result of they wanted to maintain consuming it. I had made quite a lot of effort for the principle course however they only needed extra bread! LOL.

Pitta bread (pita bread)


Course: Bread, Breakfast, Brunch, Tea Time

Delicacies: greek

Key phrase: bread, flatbread, pita, pitta

Prep Time: 30 minutes

Cook dinner Time: 2 minutes

Whole Time: 32 minutes

Servings: 16 pittas, every 15cm / 6in in diameter

Writer: Lorena Salinas from Cravings Journal


  • 370 g all-purpose flour
  • 7 g salt
  • 9 g instantaneous dry yeast
  • ½ tsp granulated sugar
  • 15 g olive oil
  • 250 ml heat water


  • Combine all of the substances in a bowl and knead for 20min by hand or 10min utilizing a stand mixer with the hook attachment on medium velocity. The end result must be a mushy and barely sticky dough. If it is sticking an excessive amount of to your palms, add a bit extra flour at a time.

  • Proof for 1 hour, lined and in a heat spot. I normally proof my dough in my oven with simply the sunshine on.

  • After this time, weigh the dough and divide it into 16 items with the identical weight.

  • Type buns by first flattening considered one of these dough sections. Then fold the sides in forming a parcel. Flip it over in order that the seam is in opposition to the floor. Roll it whereas gently urgent down to shut the seam.

  • Place on a cooking tray, cowl with a humid kitchen towel and let proof for 20 minutes.

  • Sprinkle a little bit of flour onto your kitchen floor and roll out the buns till 2mm thick.

  • Preheat an oven to 250°C/480°F or to the utmost temperature that your oven permits. Contained in the oven, additionally, you will preheat a pizza stone or a forged iron flat grill or pan. You can even use a baking tray however ideally stick with the primary choices.

  • Place the items of bread that match comfortably on high of the new floor of your alternative and cook dinner them for two minutes. They need to puff up like a balloon.

  • Take away the bread from the oven and repeat with the others.

  • You may freeze them for as much as 3 months in a bag or air-tight container.



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