While roasting an eggplant for a nice baba ganouj, I decided to try my hand at homemade pita bread to eat with it. My starter being in the refrigerator after my last wildly successful and huge loaf would not be ready to use quickly enough, so I strictly followed the recipe on About.com ( http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm) using - gasp - instant yeast I still had on hand from my pre-sourdough days. It's looking good, but I do look forward to either finding a sourdough based recipe or adjusting the recipe to sourdough because it is such a beautiful way to make bread. The bread is super easy to make, with gratifying results although I learned my cheapo oven doesn't heat evenly. Some pitas were a bit too crispy, but for the most part they came out well-pocketed and tender. Munching them with homemade pressed curds, an English cucumber and the simple homemade baba ganouj ( http://mideastfood.about.com/od/dipsandsauces/r/babaghannouj.htm ) was a satisfying and healthful dinner. I know the recipe will be very easily adapted to a sourdough incarnation if someone hasn't done so already.
Replies
Hi CayoCathy,
Nice to see someone making Pita bread in this site.
I live in the middle east and its famous bread we have it here, As a bakery I wanted to see how its prepared in the country side and had a day with them that we prepared together pita and took pictures how they prepare. But I should say that I didnt see Pita bread without Olive oil, Even if it's some drops they're adding. But most important in this bread is how we bake it more than the recipe its self. Pita bread must baked with one side heated more than the second side of the dough. Here we have Taboons which makes it nicely and we also use electric pot ovens which makes nice Homemade Pita breads.
Nice trying and your bread looks delicous even its a bit thick than pita bread. I'm planning to make my own pita breads with my sourdough also, but didnt try it yet. my taboon is resting this week and I'm making another kinds of breads this week :) So I can share with you also how it will be with sourdough If it will be good one.
About Baba Ganoush, The tehina make the quality of it and you can add more or less as your taste. I like to add tehina in many of my recipies. So more than my mother in my own Baba Ganoush. I'm sure you enjoyed to have it with your Pitaaaa.....
Hi Smile! Thanks for the comment. So a little olive oil (yum) is in order and I need to roll them thinner. I was rather modeling them after some I buy here in Arvada at the Sultan Market once in a while; they're supposed to be baked by authentic Middle Eastern bakers but perhaps they've lost some authenticity here. They were a bit overfilling. haha I can't wait for your post on a sourdough version of pita. Also, I'm interested in learning more about the taboon? Is it a brick oven? A baking stone? I'd be interested in seeing a picture of one.
Thanks too for the baba ganouj tips! I agree that the tahini is the key...I had a bit more than I liked in mine, putting the whole 3 tablespoons. I like a little more of the roasted eggplant to come through. I must say, though, that pimiento and capers were a delicious and colorful addition with the garlic. I always have to add my personal touch! Any tips on hummus?
Hi Again,
One more comment about your Pita:
I see from the pictures that the before it baked you shaped correctly and not too much thick, I think the way you baked which made it at the end like this, must be baked quickly. but as I said looks even though nice and delicous.
About taboons:
Lots and lots of kinds we can find in the middle east, made be stones, Iron, heated by gass and by wood. everyone how he/she prefer. but all are oven that heating by fire one directed way.
Hummus has recipies also, and as you said: Personal Touch which makes everything and I trust your personal touch,
Its like my sis and me making same salad with same ingredients but I always like hers more than mine and I call it your personal touch which making it better :))
Try more Pitas and I'm sure you will have best provides at the end!!!
There's a great whole wheat pita recipe in the book Flatbreads and Flavors, by Alford & Duguid. Not sourdough but I don't see why it couldn't be converted, and the flavor is fabulous. The recipe says the dough can be stored in the fridge several days before baking, and of course it does start souring a bit on its own by then.