No matter the reason, baking bread is an art where everything needs to be perfect to bring the best puffiness and softness.
Pita breads are getting popular in time for their healthiness, taste, and the versatility it offers. However, if you are here, you must have tried your hands on the whole wheat pita bread. So, now we are here to bake the perfect Thin Lebanese pita bread with the least ingredients.
So, let us continue making the best pita bread so that it comes out perfectly every time.
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What is a Thin Lebanese Pita Bread?
Before we get started, let me clarify that the “Lebanese bread” and “Lebanese pita bread” are two different things.
Lebanese bread is traditionally baked in a special oven and is unleavened, meaning it does not contain yeast or leavening. It lacks pockets, is extremely thin, and is not pita bread. On the other hand, Lebanese pita bread has better pockets, is thicker than unleavened bread, and is made with yeast like whole wheat pita bread.
Usually, our home lacks traditional Lebanese bread at home. However, you can be fortunate to know someone who makes fresh traditional Lebanese bread in their home bakery near your place or where a large Lebanese population resides.
The Ingredient List for Thin Lebanese Pita Bread
Here is the small ingredients list of what you will need to bake the perfect Lebanese pita bread:
- One and a quarter cups of hot water
- Two tsp of sugar, grated
- One packet of 2 1/4 teaspoons instant dry yeast
- Three cups of all-purpose flour plus additional for dusting
- One tablespoon of olive oil
Let’s Start Baking!
- Dissolve sugar in warm water in a large bowl or stand mixer with a hook attachment. Add the yeast and wait for the mixture to become foamy about five minutes.
- Using a wooden spoon, stir in the salt, olive oil, and one cup of flour. Add the remaining flour gradually until a shaggy dough form. Using the stand mixer, knead the dough for ten minutes, or until it comes together and is smooth.
- Use a damp kitchen towel to cover the dough. Let the dough rise for approximately an hour, or until it has doubled in size, in a warm, dark location.
- Pinch off a portion of the dough, punch it down, and divide it into 12 round pieces. As you work, cover the pieces with a damp kitchen towel and tuck the sides under to form an even ball. Give yourself ten minutes to relax.
- Roll out the dough as thinly as you can with a rolling pin. Ensuring that the pita inflates is crucial. Place the pita that has been rolled out onto tiny, lightly floured squares of parchment paper.
- Place the baking sheet inside the oven and preheat it to 550°F, or the highest temperature it will go. Let the pita rounds rest for about half an hour while the oven heats up.
- Place the flattened pita onto the preheated baking tray. Bake for three to five minutes on the lowest rack of your oven or until they are puffy and gently golden brown. As soon as they emerge from the oven, wrap them in a fresh kitchen towel.
In conclusion
Baking requires dedication and perfection, as a little here and there can make a difference. So, a thin Lebanese pita bread can turn out perfectly with the above recipe. Also, whole wheat pita bread is equally tasty and healthy.
The good part about these breads is their pocket with which you can make a sandwich, wraps, and whatnot. If you are looking for authentic hearth-baked pita bread, try the Best Pita Vegan bread.