Bread Whore ~ I Pita the Fool

Bread Whore ~ I Pita the Fool

 

I’ve been sucked in to the hype. “The Bestest Ever Pita Bread!”, “The! ONLY! pita! recipe you’ll ever need!!!!” (note – and be wary of – rampant exclamation points), “Throw out ever other Pita recipe… this one is the BOMB!!!”

meh….

They’re not even close to the hype. And why they aren’t is several fold:

  1. Pita Dough needs massively long proofing periods (+ 8 to 12 hours) in order to create structure and flavor… or, a proven cheat to create those effects.
  2. Wet ¬†Doughs produce flat breads… ” If the pitas don’t rise… don’t worry – they make great flat breads”… well, that just defeats the whole purpose of making pita… If I wanted roti, I’d find a roti recipe… right?
  3. Dry Doughs produce crackers.
  4. 100% All Purpose Flour (regardless of the proofing time) doesn’t have enough Gluten to create a structure capable of capturing the steam in order to get a puff.

So… with all those road blocks in the way, we’re going to cheat.

Here’s the thing… This is not a traditional recipe – by any means. It’s a way of getting a great result in about an hour. I’ve used Spelt flour in these pitas… mainly because I like the nutty flavor, and using plain wheat flour always comes off tasting flat (minimal rise time, remember?) If you aren’t exactly cotton to ancient grains, substitute Bread Flour for the Spelt, and you’ll get a run of the mill pita.

The microwaving is essential Рas is the flour added to the heating water.  This greatly reduces the timing and gets the starches and gluten to break down, loosen up, and start to work early.

Lastly, the nutritional yeast is a flavoring agent – only. There are no active spores in nutritional yeast, but you will get a good developed flavor.

[gmc_recipe 7325]

 

 

 

 

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