Wednesday, April 1, 2015

Pita Bread

Well.  Not quite pita bread.  Not quite naan.  More like an environmentally correct hybrid.
And it's tasty, too!  Especially topped with mozzarella, lettuce, tomatoes and olives.

The dough was ridiculously easy to mix up.  

After a two day slumber in the frig, it was time to buck up and roll out the pitas.
That part was easy.  Getting it to puff up during baking was not.

A big bubble here and there.

But the flavor!  Straight out of the oven, brushed with butter and sprinkled with Trader Joe's  garlic and parsley sea salt,  it is amazing.

If I ever master the puffing part, I can see throwing a pita party with a buffet of different toppings.  It would be like a magic act!  

The Bread Bible by Rose Levy Beranbaum is still in print and available for purchase..


  1. Hey, I see some bubbles in that finished pita! You just need them a bit bigger. On the other hand, if it tastes good, it's not much of a problem...

  2. It's a mystery! Some of mine puffed completely, some partially, and some barely. I don't know what the difference was.

  3. Yup mine too! 3 puffed up, 3 didn't. I also don't know what's the difference! As long as they tasted great, it should be ok! :)

  4. They look great, Vicki! Most of mine puffed but a couple were semi-defiant. My husband also said they tasted a lot like naan. I loved them! I put the last one in the toaster and made it crunchy--delicious! Hope to have my post online soon.

  5. I need to master the puff too. I figured as long as they taste good, no problem.

  6. Very interesting. My dough is chilling as we speak - don't quite know what to expect. Despite yours not puffing much, they look really tasty. Love their appearance too.

  7. Looks tasty to me! I would call it a triumph. Perfect toppings too :)

  8. I had a similar puzzling puff, no puff experience. I also burnt myself a lot. They were fun to do and I think a pita party sounds like a great idea.