Many a time this happens that I make certain dishes, but couldn’t write about those. Infact, sometimes I find writing about a dish an arduous task than cooking it. It’s just that I keep myself involved in so many tasks that it becomes difficult to sit and write.
I have made different types of breads and buns number of times, but still haven’t written about them on my blog. This week in blogging marathon, I’m to post my recipes on Lebanese cuisine. So this gave me a chance to post one of my commonly made bread, i.e. Pita bread..
According to Wikipedia “Pita bread, also known as Arabic bread or Lebanese bread, is a soft and slightly leavened flatbread that puffs up when baked, but gets deflated as it is taken out of oven.The layers of bread remain separated forming a pocket.”
Now why this pita bread is most commonly made bread by me? There are certain reasons for that. My family is not a bread eating family. Infact, elders in the family think that bread is to be eaten when they have a bad stomach.. Lol. Since pita gives them the look of a chapati or naan, so they eat it fuss-free considering it as a naan and kids are happy because it could be eaten in a variety of ways… With dips like hummus, tzatziki, tahini, as a sandwich with falafel and raw veggies and many more. Another reasons being the ease with which it is made and it’s quantity could be adjusted according to requirement.
Pita bread could be made either in oven or on a stove top. I usually make it on stove top as my family likes the look of stove top baked bread. It could be made with all purpose flour or whole wheat flour or a combination of both. Today I have made it using half n half of both flours. For leavening, I have used fresh yeast that imparts a nice flavour to bread. You can also use dry yeast. In that case the quantity of yeast should be 1 teaspoon.
I am sending this recipe for Blogging Marathon #79 Week 4 day 1