Pita – a spherical, yeast-leavened flatbread that puffs up fantastically within the oven – isn’t solely tasty, it’s obtained vital endurance: thought-about one of many oldest breads, it’s thought to have originated in historical Greece. Since its invention, the pillowy, chewy bread has turn out to be a well-liked staple within the Center East and the Mediterranean and is loved worldwide on avenue corners, at dwelling, and in numerous eating places. Whether or not dipped in creamy hummus, full of falafel, or eaten as is, there’s nothing fairly like a fresh-from-the-oven pita. Right here, we’re sharing a do-it-yourself pita recipe from trainer, author and photographer Andrew Janjigian (@wordloaf) that’s virtually assured to place you off store-bought for all times.
Andrew’s pita is a perfect place to start out should you’ve all the time needed to attempt making bread however have been too intimidated by the method. It’s a easy course of, although it takes some apply to get the loaves to puff constantly – they blow up and kind a “pocket” as a result of the water within the dough turns to steam, inflating the disk right into a balloon. Due to that, it’s tremendous vital to make sure your bread has no tears or holes. To assist keep away from puffless pitas, Andrew’s recipe makes use of a cold-proof (aka chilly rising or chilly fermentation), a method that improves texture and construction, is simpler to deal with, and enhances taste improvement.
Relying in your desire, this recipe makes thick, plush pitas (unbelievable for sandwiches or Turkish kofte) or thinner ones perfect for dips, roll-ups, or served alongside a comforting Greek salad. To maintain the pitas gentle, pull them from the oven as quickly as they’re puffed and frivolously browned, and for skinny ones, go away them in a tad longer for further shade and crunch.
Regardless of how you like your pita, be warned: you received’t be capable to eat only one!
