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Sometimes I’m amazed by the shear amounts of recipes for breads. Unbelievable what you can make with flour, water and yeast and now and again some other minor ingredients! After making Indian style flatbreads (e.g. chapati & paratha), I decided to give pita breads a try.
One of my favorite shows on tv (if not my favorite) is Masterchef Australia. I don’t watch any other version of Masterchef except for this one (although I tried the American, Canadian, UK and Dutch version, none of them are of the same level). One of the main reasons for this are the presenters of this show. It’s a great team Matt, George and Gary. So, when George Calombaris brought out a new cookbook (Greek), I wanted it. Luckily though, before having to buy it, we got it as a present!
There’s loads of recipes in the book which look great (only disadvantage about the Dutch version is that it’s been translated ok, but some ingredients are pretty hard to get hold off here). One of them of course is pita bread. Know what’s coming? Indeed, let’s discuss pita bread science!
What is pita bread?
My association with pita bread is that of a Greek flatbread. However, when researchinpita bread I soon discovered a more appropriate description would probably be Mediterranean/Arabic flatbread. The word pita probably origins from 2000 year old Greek and Latin terms. The similarity to ‘pizza’ most likely isn’t an accident, instead, it most likely origins from the same words.
Pita bread is a flatbread often eaten in the Middle East and Mediterranean. It can be filled with meat and a variety of other fillings and sauces.
What’s special about pita? The ingredients
When looking at a recipe for pita bread (see below), you will notice it looks like a lot of other basic bread recipes. Most of the recipe is flour and water. Then there’s yeast and salt, also nothing special for a (flat)bread.
The addition of (Greek) yoghurt, olive oil and honey is what distinguishes the bread from a lot of other flatbreads.
Honey has two functions in the flatbread: first of all it provides a source of food for the yeast (that is, sugar). This will help the yeast grow well. Second, honey will likely contribute in the flavour of pita bread. Even though part of the sugar will be eaten by the yeast, it’s likely that some is still left.
The Greek yoghurt will also contribute to flavour, though again, only slightly. Since only a small quantity is used it won’t make the pita taste sour. However, the proteins do contribute to the structure of the pita. The fat of the yoghurt will make the pita more tender, as does the olive oil. Fats in bread make the bread somewhat softer and more tender.
Do you really need honey & yoghurt in pita bread?
Of course, I tried it, making pita bread without honey & yoghurt. If it would have been a blind tasting, it would have been hard to taste the difference. But, knowing the difference (so I might have been influenced by that), it the addition of honey & yoghurt did make it taste less like a plain flat bread. Instead, the overall flavour was somewhat ‘richer’.
Also, other did like the honey & yoghurt variety better, without necessarily being able to explain why. Conclusion: you can leave honey and yoghurt out, but it will lose that special touch.
Pita can puff up
Chapati is an Indian style flatbread made from just water and flour. As discussed in the post on chapati, chapatis puff up when baked. The same can happen for pita when made correctly. In my case I couldn’t yet get a proper puff, as usual, these types of techniques require practice and a certain amount of skill.
Pita bread recipe
Can I raise the dough for a shorter period of time? 4 hours is long
Yes and no. Again, I tried this recipe while only leaving it to rise for 1 hour. It worked, but, the dough was by far not as soft and fluffy as the longer risen variety. It tended to be tougher and hard to chew. Wasn’t bad, but certainly not as good either.
If you don’t have four hours a good option would be to either make it in the morning and leave it to rise in the fridge during the day. When you come home it should be ready to use. Another option is to use a poolish as we did when bkaing these baguettes. It also helps softening.
Last but not least, if you’re really pressed for time. Add a little (about 10%, so 20ml in this recipe) extra water. It will help create a more flexible dough, just make sure it doesn’t get too sticky.