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Homemade Crispy Pita Bread

Big Boy likes curry and, aside from rice or bread, sometimes enjoys pairing it with naan bread. However, store-bought flatbreads often contain many additives and can be quite greasy. I later discovered that making homemade Middle Eastern Pita bread is actually very simple and pairs perfectly with curry.


Pita bread is very popular in the Mediterranean region, Middle Eastern countries, and even North Africa. It is commonly believed that Pita bread originated in the Middle East. At that time, barley and wheat were the primary staple foods, and people would use these grains to make various staple foods, including Pita bread.



Pita bread isn't complicated to make; the key lies in the fermentation time and oven temperature. The principle is to use high heat to rapidly increase the internal pressure of the dough, causing it to puff up and form a pocket. I generally recommend baking at 260°C for the best results. However, not all ovens can reach this temperature. If your oven is one of those, simply set it to its highest temperature. This Pita bread has a crispy exterior and a hollow interior, making it perfect for stuffing with various fillings. For example, I've demonstrated a recipe for "Malaysian Styled Satay Chicken with Pita Bread"—just click the link to check it out!




Ingredients

 

Plain Flour (Sifted)

330g

Wholewheat Flour (Sifted)

40g

Water

240ml

sugar

1 tsp

Salt

1 tsp

Olive Oil

25 ml

Instant yeast

2 tsp


Steps

 







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