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Thursday, 08 December 2011 14:45 |
Pitta or Pita is a round pocket bread that is predominant in the Mediterranean and Middle Eastern Cusines. Tradionally called as khubz (ordinary bread) similar to the Indian flat puffed flat bread (Phulkas ) which is also an ordinary bread of the common man. It can be made in various shapes and sizes, although if you are going to use it as a pocket for filling then the circular shape is prefered.
Tradionally and even now in most middle easterns countries, the bread is prepared in the tannur which is similar to the brick oven or the mordern tandoor. Pita bread is baked in the oven at very high temperatures (450F / 250C) causing the flattened bread to puff quickly, retaining moisture and softeness. Different countries use the bread differently, some along with dips, some use it to fill in with pockets and others bake such that there are no pockets.
I have over the years noticed that the flour you use is very important to get the right texture. The more fresh the flour the better the bread, the more the flour has sat in your flour box or an opened packet, the less fresh it feels. The flours also have been differing from region to region, so it takes time getting used to a flour from a particular region and before you know you get adapted to the new flour.
Ingredients
3 cups all-purpose flour
2 teaspoons active dry yeast/rapid rise yeast
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/4 cups warm water
2 tablespoons olive oil
Method
If you are using active dry year (look like small round balls) - flollow the instructions given in the packet. If you are using fast action yeast (look more like fine semolina). In a large bowl combine the flour, salt and sugar and gradually add in the yeast and knead the dough until smooth and elastic, adding little flour if it tends to get sticky. Once all of the ingredients form a ball; add the olive oil and place the ball on a work surface and knead the dough for approximately 10 minutes. Repeated kneading combines all the ingredients well and will help the bread rise well in the oven.
Once you have finished kneading andd gained enough arm muscle; place the dough in a large bowl coated with olive oil and cover it with cling wrap/plastic wrap and allow it to rise for about 2 hours. After two hours you will notice that the dough has doubled. At this point puncht the dough down and keaned gently. Divide the dough into 10 portions and roll each portion into a ball. Place the balls on a baking sheet and cover them with a damp cloth and let them sit for another 30 minutes.
While the dough is resting, preheat the oven to 250 C. The oven should be preheated for atleast half an hour before you can bake the pitas in them. Now it should be time to work your dough into flat bread. Take one ball, dust it with a little flour and dust the work surface as well. Using a rolling pin, roll the pita into an oval or a circle. Make sure the pitas are thin; about 1/8th inch or 1/4 inch thick. Continue the same with the remaning dough balls.
Place the rolled portion on dusted baking sheets and place it inside the oven. Bake them until they puff - you will see them rising forming bubbles, to slowly puffing and fully puffing up. The whole process takes a maximum or 3-5 minutes and not more than 5 minutes. If it does not rise in 5 minutes, then take them out. They will still be cooked, but just wont have pockets. They will still taste just as good.
Have fun Baking! Do share you comments and experience in baking them.
References : Wiki
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