Pita Bread

Page 14

| Course Type: Breads

(1 review)

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Let me start by saying this recipe earned the full four stars for flavor due to its overnight rest, addition of honey and good dose of olive oil. However, my dough was very wet. I am used to high hydration doughs in loaf recipes but this was the stickiest pita I had ever worked with, and ended up having to add quite a bit of flour. I scale measured all the ingredients, and the weather was very dry so I am not sure how to account for the excess moisture. Not all the pitas "puffed" so I had a few flatbreads too. In fact, these were really more like the "Greek pitas" my Lebanese dad always refused to buy - fluffy and more like flatbread. On the other hand those are exactly the ones I always coveted as a kid - so no complaints! Regardless I liked several things about this recipe - the texture was soft and pliable, the technique of dipping the rounds of dough in a bowl of flour before rolling was very helpful for this sticky dough and as noted the overnight rest create a great flavor. I may try this one again but more likely I will apply some of these techniques to my favorite recipe (NYT).

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