Syrian Pita Bread
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
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Ingredients
- 3 Cup All Purpose Flour
- ¾ Cup Luke Warm milk
- 1 ½ teaspoon Active Dry Yeast
- ¼ cup Lukewarm Water
- ¾ teaspoon salt (or to taste)
- Olive oil for greasing the bowl
- ¼ 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.
Recipes in this series of A-Z International FlatBreads
B- Boxty - Irish Potato FlatBread
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)
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
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Day 19- International Flat Breads - Letter S
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Those Syrian pita bread looks absolutely prefect to prepare some pita pockets with our favourite stuffing. Cant ask more, lovely pick for S.. Well done yaar.
Omg ! What a beautiful bread ! Super ! I am loving this spotless pretty looking pitas . I am simply waiting to try this bread now . It’s a awesome recipe . Thank you so much for sharing .
That is a superb pick for the letter S. The pita has puffed out so well. Would love to have a stuffing in there for a filling meal.
I love baking pita and yours has turned out wonderful. And the filling in those beautiful pita pockets look lip smacking!
These pita breads have turned out perfect Renu. Soft and light, so airy and amazingly puffed up, this is every baker's dream. With some hummus and falafel, this would make a delicious meal.
Renu, just love how the pita bread has turned out, soft , fluffy and white. Tempting me to bake them again. Next time will add milk as you've suggested.
Wow this pita bread looks fantastic. I love how nicely it has puffed up and serves as a pocket. Excellent share.
This pita bread has turned out so well .The pic with the guacamole and shahi paneer filling looks very inviting Renu!
The pita has come out so perfect with the pockets. I always fear for the pocket when making pita. You have nailed it and that looks amazing.
Renu you made pita bread with so much perfection dear. so fluffy and beautifully baked. great job done on this recipe.
Oh my God!How good these pita bread look, soft and spongy. Doesn't seem that you have made it for the first time....so perfect. Well done Renu!
Awesome looking Syrian pita bread! I have not made pita in ages you are tempting me to.