But as time passes and I delve into the yeasts I enjoy getting out of the national borders: today I leave you the recipe of pita bread or Arabic bread. A traditional Middle Eastern bread, common in forms more or less similar to the entire Mediterranean basin: Greece, Lebanon, Turkey and beyond. It's a round sourdough bread, pretty flat, but with the peculiarity of being virtually empty inside, so that it can be stuffed easily.
The structure of pita bread or Arabic bread
As you can see in this very short VIDEO TUTORIAL that I posted on my profile Pinterest, bread when baking, that raw has the shape of a small flatbread, Swollen. Bubbles are created on the surface, the top and bottom part and the bread takes the form of a balloon. When cold, pita bread or Arabic bread deflates. But the two parts remain separate and you just have to separate them to get a pocket to stuff as you prefer. Is’ the classic bread that accompanies sauce like l’CHICKPEA AND TAHINI HUMMUS, the sesame cream. Or the yogurt and cucumber-based tzatzichi sauce or the baba ganush (the AUBERGINE CREAM AND YOGURT). Not to mention falafel or kebab.
Now, the process is very simple and you see it in the step you find in the post. Just respect the leavening times. As always, with doses of sourdough, or fresh or dry beer that I leave you, you can make a ripening of the dough in the refrigerator, dividing the work into two days. Or make a leavening in the day by skipping the rest in the refrigerator. I used 100 grams of monocoque spe fare flour and 400 grams of flour 0, but you can also use only flour 0 or type 1.
Cooking, in the oven or in a pan
I would like to spend a few words on baking pita bread or Arabic bread. Traditional cooking is in a wood-proof oven, and one minute is enough. But since not all of us have a wood-baking oven (me included), baking at home should take place at the maximum temperature (my 270 degrees), better if on refractory stone. However, I have experienced pan cooking, or rather in a lava stone plate, and I think it's the best solution. Accumulated heat causes pita to inflate in minutes. You just have to be careful to cover the pan so that the heat develops as evenly as possible.
At this point, you just need to have a look at all my BREAD AND YEAST RECIPES, including the timeless BRAN BREAD BAKED IN POT (for which you'll need a cast-iron pot, that I suggest I buy because it's really useful). And I wish you good day.
2 comments
Good evening Ada, half a millimeter ? it's not a little bit’ too thin ? It won't be half an inch ?
A hug and thank you for all your beautiful and good recipes.
Certainly, half an inch! thank you very much for reporting. A warm greeting, ADA