Tuesdays with Dorie BWJ: Pita BreadsAugust 18, 2015 at 6:55 pm | Posted in BWJ, groups, savory things, tuesdays with dorie, yeast breads | 6 Comments
Homemade Pita Breads are something that wouldn’t normally be on my baking radar. I admit that most pitas from the grocery store are half-stale and fall apart when I split them, but I do live within walking distance of a shop called Damascus Bakery, where I can (and do often) get great pitas that are fresh made. Those pitas in the picture are actually ones I made a couple of years ago, back when we did Jeffrey Alford and Naomi Duguid’s Eastern Mediterranean Pizzas, a recipe that used the same dough as its base.
This was a pretty easy bread dough to make (and apparently, it can even be made a week ahead and kept in the fridge till you’re ready to pita). It does use a sponge, but by now that no longer feels like an advanced technique. The recipe gives instructions for mixing the dough fully by hand…I of course cheated and used the mixer. You can bake the breads in the oven on a stone, as I did, or there are instructions for cooking them on a griddle on the stove-top. In the middle of August, the latter may have been the better choice! These puffed up really well and have a good pocket for tuna salad for lunch or a fried egg sandwich for breakfast. They are also perfect for warm pita and hummus snack, obvi, and since they’re about half whole wheat flour, they have real flavor.