So for the letter S, I have chosen Syrian Pita Bread. I have never baked a pita bread and this was the very first time. I was always apprehensive to bake a pita bread, not sure why. I was worried about the pita pocket. But too my surprise this Syrian Pita Bread came out just perfect. They were soft and at the same time had the perfect pita pockets to fill in your desired fillings. It is every bakers delight to see those light and fluffy air pockets being developed. The recipe I use does not uses any oil or butter in the dough and hence the pita pockets were very light. It is advisable to rest the bread after rolling it out so that they can rise, this helps in the bread develop air pockets and being very soft. If you are a beginner in bread making I would suggest you to go ahead and try this recipe , it is very easy,can be done quickly and I assure you it will not fail you.

Pita is a soft, slightly leaved flatbread baked from wheat flour and baked for relatively shorter times at high temperature, which causes the water in the dough to form steam, thus causing the pita to puff up and form pockets. Pita can be used to scoop sauces or dips, such as hummus or to wrap kebabs, falafel in the way of sandwiches. It can also be cut and baked into crispy pita chips. I filled my pita with some home made guacamole and my leftover shahi paneer. It tasted yum. We enjoyed this for a quick dinner.

Syrian Pita Bread

This pita's are soft with puffed up air pockets, that can be scooped with sauces or dips and can be enjoyed as sandwiches for breakfast or lunch.

4.86 from 7 votes

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Course: Breakfast, Main Course

Cuisine: International, Syrian

Keyword: Bread, Sandwich, Vegan

Prep Time: 10

Cook Time: 15

Resting Time: 1 30

Total Time: 1 55

Author: Renu Agrawal-Dongre

Ingredients

3 Cup All Purpose Flour
3/4 Cup Luke Warm milk
1 1/2 teaspoon Active Dry Yeast
1/4 cup Lukewarm Water
3/4 teaspoon salt (or to taste)
Olive oil for greasing the bowl
1/4 teaspoon sugar

Instructions

Mix the active dry yeast along with luke warm water and sugar. Let the yeast bloom.
Once bloomed mix it along the All purpose flour , milk , salt and yeast mixture.
In a stand mixer or using your hands knead the dough well until it is springy to touch and forms a smooth ball.
Lightly grease the bowl and the dough , cover and let it rest in warm environment for an hour or until double in size.
Lightly dust a work surface with flour. Divide the dough into equal pieces (6-8) and roll them into balls.
Roll each into 6-7 inches circular disc. Arrange the disk on a baking sheet and let it rise until puffy. (20-25 mins.)
In the mean time, preheat the oven too 220 C.
Once the oven is pre-heated and the breads are puffed up, bake it for 5-8 minutes, until you see the pita breads puffed up.
Serve hot with a filling of your choice or wrap in a a foil to keep warm.
The flattened, unbaked pita rounds can be frozen for up to 1 month. Let thaw completely, then let rest at room temperature for 20 minutes before baking.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Recipes in this series of A-Z International FlatBreads

A- Afghani Bolani

B- Boxty – Irish Potato FlatBread

C- Corn Tortilla

D- Dhal Puri

E-English Muffins

F-Farinata Genovese : Ligurian Chickpea Flatbread

G- Gözleme (Turkish Flatbread with Potato, Spinach, Mint and Feta Cheese)

H- Harcha (Moroccan FlatBread)

I – Injera (Ethiopian FlatBread)

J-Jamaican FlatBread – Bammy

K-Knäckebröd – Swedish Multi-Seed Crispbread

L- Lachuch (Yemenite FlatBread)

M-Manakish Za’atar (Levantine Flatbread)

N-Noni Afghani (Afghan Flatbread)

O-Omani Maldouf – A FlatBread made with Dates

P- Potato Apple Bread

Q-Qistibi

R-Rye Flatbread (Icelandic)

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