How To Make Pita and Naan Bread
The Middle Eastern and Mediterranean pita bread and the Indian naan bread are delicious examples of exotic pastries that can be had by all. The more popular pita bread has easily become a staple in many American diets, being used as a substitute to sandwich bread or as a lovely accompaniment to dip into some homemade hummus. Naan is similar to pita bread but is less dry, more doughy and all around delicious. It’s often served in Indian cuisine slathered in garlic and with a number of dipping sauces that enhance its unique flavors. And with most Indian entrees comprising of meat and vegetables in a thick, savory sauce, it also does a pretty great job of absorbing the leftovers. But you don’t have to only enjoy pita or naan with foods of their countries of origin. Serve up some pita with a cheese plate or some naan as a fun party snack for any occasion. These pastries leave a lot of room for tasty experimentation!
We’re baking up some naan and pita with our pastry arts expert in this online video tutorial. Get a taste of the east with these delicious exotic breads.
1 cup warm water
½ oz. compressed yeast
4 ½ cups bread flour
1/3 cup sugar
3 tablespoon milk
2 teaspoons salt
¼ cup melted butter
1. Mix the yeast, water and 1 cup of flour together and set aside until it rises, about 10 minutes
2. Add the milk, egg and butter and then the remaining flour, salt and sugar
3. Mix until all of the ingredients are incorporated, knead for about 2 minutes
4. Set aside for about an hour to proof
5. Roll desired shaped pieces ¼-1/8 inch thick and place in a hot castiron skillet which been oiled to prevent sticking and cook for 2-3 minutes on each side until browned in spots.
2 ¼ teaspoon compressed yeast
2 ½ cup warm water
4 cups bread flour
2 cups whole wheat flour
2 Tablespoons olive oil
1 teaspoon salt
1. Make a sponge by mixing the yeast, warm water and the whole wheat flour and ½ cup of the bread flour and set aside
2. Mix in the remaining flour, salt and olive oil and knead for about 5 minutes and set aside to proof for about an hour
3. Roll desired shaped pieces ¼- inch thick and place in a hot castiron skillet or pan which been oiled to prevent sticking and cook for 2-3 minutes on each side until browned in spots.