I consider Pita Bread a close relative of Naan. Apart from adding yogurt in the Naan recipe there is minimal difference between Naan and Pita bread. Pita bread makes excellent base for pizza or can be had as a flat bread with hummus on top. If you are lucky and can bake the pita with perfect puffiness then they can be cut in to half with each half as a pocket and filling of your imagination and taste. Traditionally the vegetarian filling includes a veggie component, a protein component like hummus, a cucumber with cooling yogurt sauce. The combination of these different ingredients in the filling creates a mix of tastes tickling your taste palate all in one bite. I served the pita bread as a flat bread with hummus, slices of avocado, and sprinkled red pepper flakes on top. I also had sliced cucumber, and lettuce on bowls for added variation. Since my kids got to make their own bread and toppings, they were super excited to have the meal their way. All that made me happy was the vanishing food from their plates. Pita bread on its way to Day 5, BM#15.
Recipe source: Tammys recipes
All purpose flour — 3 cups
Warm water (Temp between 107-110) — 1 cup
Oil (I used canola oil) — 1 Tbsp
Salt — 1 tsp
Sugar — 2 tsp
Active dry yeast — 1 1/2 tsp
1. In a large bowl combine warm water, oil, salt and sugar. Add 1 cup of flour along with yeast and stir to mix. Add remaining flour and knead everything on a lightly floured surface in to a soft dough. (The dough will be sticky in the beginning but as you knead it forms the gluten and makes a soft dough).
2. Put your dough into a bowl and lightly oil on the top. Cover the bowl with a plastic wrap and leave it in a warm place for the first rise about 1 hour (I usually heat my oven for a minute and switch off. I leave the dough in the warm oven for it to ferment).
3. Punch down the dough and remove the excess gas and cut it in to 8 equal pieces. Form into ball and on a lightly floured surface roll each ball into 6 or 7 inch circle.
4. As you roll each piece of the dough into circles cover them loosely with a kitchen towel. Repeat making circles and cover all of them with the towel and let it sit on the countertop for the second rise about 25-35minutes, until slightly puffy.
5. Preheat oven to 500F. On a cooling wrack or a wire rack, place 2 circles side-by-side and bake in the middle rack of the oven for 4-5minutes until puffy and brown.
6. Remove the rack and wrap the pita bread immediately in a damp towel and keep it covered. Repeat the baking and wrapping of the pita bread. Let it cool completely before serving. Pita breads can be stored in zipper bag in fridge or freezer. Enjoy!!!
In a bowl combine oil, water, salt, and sugar. Add 1 cup of flour and yeast and stir to mix. Add the remaining flour little by little and make a smooth dough. Set it aside for the first rise.
Punch down and divide the dough in to 8 equal parts. Roll them in to 6-7 inch circles. Cover them in kitchen towel and set them aside for the second rise. Bake in 500F oven on a wire rack for 4-5 minutes until they puff up. Enjoy!!!
For Home made Hummus
Garbanzo beans — 1 (15oz) can washed, rinsed and drained
Olives — 1 (4 oz) can washed, rinsed and drained. (Optional and can be substituted with roasted peppers)
Greek yogurt — 1/4 cup (Optional and can be substituted with cheese of your choice)
Salt — to taste
Garlic — 2 medium pods (optional)
Olive oil — 3 Tbsp
In a food processor, blend garbanzo beans, olives, yogurt, salt, garlic in to a coarse paste. With the food processor running combine olive oil to get a smooth paste. Transfer it in to a bowl and use with pita bread or as a spread or dip.
To Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15 click here.
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