Pita Bread

Creating a Pita Bread for a Delicious Evening Meal

A piping hot pita bread is a staple of many dinner plates. Whether served as part of a large meal or used to dip a savory sauce, this pocketed flatbread is enjoyed around the world. From the raw ingredients to the finished product, pita bread creation is a fascinating and complex process. In this article we'll explain the ins and outs of how a pita bread is created, formulated and ultimately served on a plate.

Ingredients and Production

The ingredients necessary to create a traditional pita bread are simple yet essential. These include wheat flour, water, salt, yeast, and a small amount of oil. All-purpose flour is usually preferred due to its low protein content and fine texture, but different types of flour such as whole grain, brown rice flour, or rye flour are also sometimes used depending on local preferences. Yeast is used to increase the aeration of the dough and its rise, while the oil acts as a binding agent to help the dough stay cohesive during baking. Depending on the desired flavor, other ingredients such as herbs and spices can also be added.

Once the ingredients have been gathered, they are blended together to create a dough. This can be done either by hand or with the assistance of a mixer. To give the dough its desired texture, the yeast should be blended with a small amount of warm water first, and then the rest of the liquid ingredients should be added. The oil is then added and kneaded into the dough until it is elastic and pliable.

Once the dough is sufficiently kneaded and ready to use, it then needs to be left to rise for several hours. During this time the yeast ferments and reacts with the Flour, forming bubbles of Carbon dioxide which make the bread fluffy. Once the dough has doubled in size and is light and airy, it is ready for shaping.

Shaping the Pita Bread

Shaping is the process of forming the dough into the traditional pita bread shape. This is usually done by hand, as it involves considerable skill and precision. First, the dough is divided into small pieces, usually around 3 inches wide and 8 inches long. Then the dough is kneaded and rolled out into a thin disc which is then transferred to a hot grill or pan.

The heat activates the yeast in the dough and causes it to rise quickly and form a pocket. During this process, the gluten in the dough contracts and forms an airtight pocket that seals in the steam and moisture, creating a fluffy and soft pita bread.

Baking and Finishing

Once the pita breads are shaped and placed on the grill or pan, they are ready for baking. They should be baked at a temperature of about 450 degrees Fahrenheit for approximately 10-15 minutes or until golden brown. During baking, the surface of the bread will puff up due to the heat activating the yeast, and it will form the traditional air pockets.

Once baked, the pita breads are then ready for serving. To preserve freshness, however, they can be wrapped in foil, placed in an air-tight container and stored in the refrigerator for up to a week.

Serving the Pita Bread

The pita bread is ready to be served on a plate, and it can be used in a variety of ways, such as being filled with a variety of ingredients to make a delicious wrap or cut up and used as a scooping tool for sauces or dips. It can even be used as a replacement for bread in a meal, acting as a sturdy vessel for soups and stews.

No matter how it's used, the final outcome is delicious and so versatile. Pita bread is the perfect addition to any meal, and following the steps outlined here will help ensure a perfect result each and every time.

Conclusion

Making traditional pita bread is both an art and a science. It requires slightly technical skills such as shaping, baking and preserving freshness, which can all make a huge difference in the end result. Thankfully, with the right ingredients, patience, and know-how, anyone can create a delicious, fluffy pita bread that is sure to be a hit at any dinner table.