The recipe is for Fluffy Pita Bread!
Delicious and simple pita bread recipe, perfect for sandwiches or even only with garlic oil...yummy!
Grab the recipe along with pita bread history :)
A pita is a round, flat wheat flour bread that often has a hollow interior or pocket. It has been a staple of the Middle East and Mediterranean cuisine for approximately 4,000 years. According to archeological historians, the pita likely originated within communities located west of the Mediterranean Sea. Farmers and desert dwellers alike appear to have enjoyed some form of pita bread. It was known to be carried by traders who traveled across the Arabian and Sahara desert.
The first pitas would have been a dough made of flour and water that was left out to absorb the natural yeasts present in the surrounding environment. The yeast spores allowed the bread to rise. As time went on, it is believed that brewer’s yeast was added to the dough to encourage the bread to rise more quickly. The round loaves were than cooked over a hot fire in an outdoor oven.
The first mention of the word in English cited in the Oxford English Dictionary was in 1936. The English word is borrowed from Modern Greek πίτα, in turn from the Byzantine Greek πίτα "bread, cake, pie, pitta" (attested in 1108) and possibly from the Ancient Greek πίττα or πίσσα "pitch/resin" (for the gloss),or Ancient Greek πικτή (pikte), "fermented pastry", which may have passed to Latin as "picta" cf. pizza. In Levantine Arabic it evolved into fatteh, (since Old Arabic /p/ evolved into /f/). Other hypotheses trace the word back to the Classical Hebrew word patt פת (literally "a morsel of bread"). It is spelled like the Aramaic pittəṭā/pittā פיתא), from which it was received into Byzantine Greek. Hypotheses also exist for Germanicor Illyrian intermediaries.
The word has been borrowed by Turkish as pide, and appears in the Balkan languages as Serbo-Croatian pita, Romanian pită, Albanian pite, Bulgarian pitka or pita. Although in the Serbo-Croatian languages of the countries comprising Former Yugoslavia the word pita is used for burek-style pastries. In Arabic, the phrase خبز البيتا (pita bread) is sometimes used; other names are simply خبز 'khubz, bread' or الخبز العربي 'Arab bread' or خبز الكماج 'al-kimaj bread'.In Egypt, it is called ʿaish (عيش) or ʿaish baladi (عيش بلدي), meaning rustic, local, or rural bread. "'Aish" also means life in Arabic, highlighting the importance of pita bread in Egyptian culture. In Greek, the Arabic bread is called aravikē pita (lit. 'Arabic pastry').
Modern Pita Bread
Modern-day pitas can be made in a standard indoor oven at very high heat. Contemporary recipes often include active baker’s yeast, salt, and sometimes a little sugar to feed the yeast. The yeast and high oven temperature allow the flat dough to expand and cook in a matter of minutes. This expansion and quick cooking time helps to form the signature interior pocket.
In Mediterranean cuisine pitas are often stuffed with meat and vegetables or falafels and eaten like a sandwich. The pita is also used as a tool to scoop up and eat all types of classic Middle Eastern food, such as hummus and baba ghanouj. These round breads are also commonly used to make a pita wrap that has protein, pickles, and vegetables. This Palestinian favorite is called shawarma and will have lamb, beef, or chicken.
Where to Find Authentic Middle Eastern Food
If you are wandering the streets of Palestine, you can easily find all sorts of delicious Mediterranean and Middle Eastern dishes, many of which will include pita bread. The nice thing about pitas is that they make for a perfect street food when transformed into a sandwich or wrap.
To experience authentic Palestinian cuisine in the United States you might need to head to culturally diverse areas, such as New York, Los Angeles, and Chicago. Pita Pita Mediterranean Grill, located in several locations in Illinois, is one of the best Palestinian restaurants. The menu features Arabic favorites, such as hummus, falafel, tabouleh, stuffed grape leaves, and a variety of pita wrapped shawarma sandwiches.*source
Find the recipe below!
Prep: 1h 15 min (1h is just waiting for the dough to rise)
Cook time: 10 min
Servings: 6 pitas
Calories per serving: 300 kcal
Find the recipe & nutrition facts below :
3 1/2 cups flour
1 1/2 cups plant milk
1 pack dry yeast
1 tsp salt
Step 1: In a medium bowl mix together warm milk with the dry yeast. Set aside for 10 mins.
Step 2: In a large bowl place flour and add in salt, and yeast mixture and start mixing until you form a non-sticky dough.
Step 3: Кnead for 5 minutes and form a ball, cover with a kitchen towel. Set aside in a warm place for around an hour or until the dough double its size.
Step 4: Divide the dough into 6 equal parts. Roll balls with your hands.
Step 5: Preheat a large frying pan on high heat.
Step 6: Roll out one of the balls and place it on a pan and fry for around 2 minutes on each side. Flip one more time for an additional minute.
Step 7: Optionally brush with olive oil mixed with crushed garlic.