Bread – Man’s ancient and still Modern food

Recently, I was watching Modern Marvels. The topic that they were featuring was bread--including Bagels, Challah, Sourdough, Injera, and Pita. Since everybody loves bread, this week will be dedicated to all of its different aspects.

So, this week, the bakery is open on Iowa Avenue.

You’ll learn how to make various breads, obtain new recipes, and learn about the health benefits of bread.

Today’s feature is Pita, or pocket bread.

It is slightly leavened wheat bread, flat, either round or oval, and variable in size. The tenth-century Arab cookery book, Kitab al-Tabikh by ibn Sayyar al-Warraq, includes six recipes for khubz, which is arabic for “ordinary bread;” all baked in a tannur, which is like the modern tandoor oven.

Bread’s history is the history of mankind, and extends far into antiquity, since flatbreads in general, whether leavened or not, are among the most ancient breads, needing no oven or even utensil for their baking.

The Jews celebrate their Exodus from Egypt on Passover, by eating Matzoh—unleavened bread.

In several countries, Pita is used as dipping bread. From hummus to lamb to eggs, Pita is one of the world’s most versatile breads. Pita is common in the wheat as well as the white variety.

Present day finds Pita bread is popular in the West due to its pocket. Just stuff the pita with a large variety of meat, veggies, and sauces, and you are able to have a delicious lunch.

If you’ve ever made Pita, you’ll know it’s not the easiest bread to make. The dough is pretty simple and so is the rolling, but getting the pocket to puff isn’t always easy.

What’s the nutritional content of Pita Bread?

What about Pita bread lunch?

Obviously, this is just a simple sandwich, but delicious nonetheless.

If you’re interested in trying to bake your own, here’s a great recipe:

Pita Bread Recipe

Ingredients

• 3 1/2 cups bread flour (plus extra for dusting)
• 1 teaspoon salt
• 1 packet dry active yeast
• 1 teaspoon sugar
• 1 teaspoon olive oil
• 1 1/3 cups water

Directions

1. Sift flour and salt together in a large bowl.

2. Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast.

3. Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil.

4. Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live because of the altitude.

5. Turn out and knead for 10 minutes.

6. Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours.

7. Punch down and knead to smooth.

8. Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes.

9. Preheat oven to 500F degrees.

10. I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let them bake for around 3 minutes-you can broil for 1 minute if you want to, so the tops get browned.

11. Wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags.

12. This entire process can also be done on a cooking sheet.

Have you ever tried baking bread? Or making Pita?

Let’s share the bread as it’s a universal sign of brotherhood, because

After all, it’s about a healthy lifestyle!

© Iowa Avenue

Photo courtesy of iLoveButter