Plain and light Pita bread

Would you like to go to the basic? For a week that I baked so many heavy and seriously dessert, why don’t we have something plain and light for today?

Pita is almost the first kind of bread that I wanted to make when start baking, that is almost 10 years by now. I always nervous every time that I make, will the bread puff up like a little pocket or will it stay flat like a flatbread? But I have a peace of mind that even it do stay flat, this recipe give me a good flavor bread that I can munch on its own. You can use pita bread to make a sandwich by cutting it to make a hole and filled it with anything you like. I know that it easy to go to the supermarket and buy a bag of pita bread but it’s not hard to make it yourself too, believe me.

The recipe is coming fromパン作り12か月―手軽に焼ける本格パンとクイックブレッド

(Easy bread and quick bread for 12 months) by Naomi Nanasawa and Masayuki Tanikami

The book will guide through the year with bread and quick bread recipes which suitable to the weather and occasion. As other Japanese cookbook, the first part of the book is about basic; ingredients and how to knead illustrating. Then the recipe of bread and quick bread for each month

January: Bagel and Scone

February: English Bread and Potato Bread

March: Croissant and Amashoku

April: Brioche and Onion bread

May: Nuts bread and Carrot bread

June: Fladen and Muffin

July: Pain de Campagne and Soda bread

August: Graham bread and Banana bread

September: Focaccia and Pumpkin bread

October: Pitta and Pao de queijo

November: Pain d’olive and Apricot rock

December: Marinade and Sesame bread

Each bread recipe has illustration from beginning to finish and each month comes with essay or bread note, and I forgot to tell you that the pictures are great too.

The recipe is easy to follow because the book clearly illustrates, so even you don’t make any bread before this book will guide you through each years with delicious recipes.

Pita bread

Makes 8 pita breads

250 g	Bread flour
6 g	Instant yeast
7 g	Sugar
3 g	Salt
25 ml	Olive oil
150 ml	Water

Put flour, yeast, sugar and salt together in a bowl, whisk to combine. Form a well in the center; pour in the water and olive oil.

Begin to mix with hand until the dough comes together. Turn out onto a floured surface and knead for about 10 to 15 minutes (or 100 time), until smooth and no longer sticky.

Place dough in oiled bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 to 1 ½ hours. Dough should be doubled in bulk.

Take the dough out of the bowl and knead for a few minutes then divide into 8 pieces and roll the dough into balls and let the dough rest for 10-15 minutes. Roll balls into circles on a lightly floured surface with floured rolling pin.

The circles should be about ¼ -inch thick. Let the dough rise for about 30 minutes in a warm place. Preheat oven to 220°C. Place dough on oiled baking sheets and bake 5 to 10 minutes. Remove to wire racks to cool.

From: パン作り12か月―手軽に焼ける本格パンとクイックブレッド