My family is originally from the Middle East (several generations ago) and it is pretty sad that every time I attempt to make Pita bread I do not get that classic hollow flat bread but instead I get something that resembles a puffy tortilla. Although there is nothing wrong with tortillas that is not really what I am after. What am I doing wrong? How do I get that classic pouch (for filling with falafel of course)? Does it have to do with the type of flour, or amount of time I knead it, or quantity of yeast? If anyone has any suggestions please let me know.

Also, if anyone has a great pita bread recipe please inform me of it. I recently made a sourdough starter and am wondering if it  is possible to make a sourdough pita?

When I was taking my Breads & Rolls class last year in culinary school we made an Indian bread called Aloo Paratha. It is a wheat bread dough that is filled with a curried potato mixture, rolled flat and cooked on a hot griddle. They were, in a word, delicious!

I have thought of them fondly, but had not gotten around to making them when the curry bug bit one afternoon. I had potatoes, I had Indian spices, and I had wheat flour. I would make parathas to go along with some Curry Crusted Chicken Thighs.

Aloo Paratha    Yield 8 parathas

For the dough -

2 1/4 whole wheat flour
1 cup warm water
1 teaspoon salt

For the filling -

1 lb. potatoes (about 2 large)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon nigella seeds
1 tablespoon vegetable oil
1/4 teaspoon dry mustard
2 tablespoons cilantro, chopped fine
salt and pepper
vegetable oil, or ghee, for brushing the parathas

In the bowl of a stand mixer mix the flour, salt and water with the dough hook for 5 minutes on medium speed.  The dough should be quite soft and a little sticky.

Cover the bowl with plastic and allow to rest for 30 minutes. 

While that rests make your filling.

Boil the potatoes in their jackets, or microwave for 12 minutes, until soft.  Allow to cool slightly then carefully peel the potatoes and put them in a bowl.  Add the spices, cilantro, oil, mustard, and season with salt and pepper.  Mix well and form the mixture into 8 equal sized balls.  (I used a disher for this to make sure the balls were all the same size)

After the dough is rested turn it out on a floured surface and divide it into eight equal pieces.  Flatten with your fingers and place a ball of filling in the center.  Wrap the filling with the dough, making sure the dough is completely sealed.  Repeat with the remaining pieces of dough and filling.

Gently pat out the parathas into fat disks, then carefully roll them out until they are between 6″ and 7″. 

Cook the parathas on a smooth griddle over medium heat for two minutes.  Flip the parathas, which should be lightly browned and spotty, and brush the cooked side with vegetable oil or ghee.  After two minutes flip again and brush the second side with oil or ghee.  Cook for 30 seconds per side then transfer to a plate and cover with a towel. 

Repeat until all the parathas are cooked.

Published on www.evilshenanigans.com - 3/13/2009

This is my first post, as I have had no luck in finding a recipe for this.  I was lucky to have an Armenian bakery close to my college years ago, and besides having some of the best breads, they had some small, pita-like sweet breads, which if i remember correctly were called "amour".   They were about 8 inches in diameter and maybe 1/3 of an inch thick, very soft, and were marbled with cinnamon.  I've looked everywhere, but can't seem to find anything resembling them.  I would appreciate any help.

Naan

Spinach & Cheese

Thank you ejm! I was browsing your post on Palak Paneer and Naan and was inspired by your well documented process and delicious results. I have made Pita several times on the stone in the oven and they usually turn out well. I thought I would try the BBQ gas grill tonight. As you can see, they were a little thin in a few places but even the charred areas were tasty. My wife loved the spinach and cheese (firm tofu). The flavor of the cumin seeds was just subtle enough to be wonderful.

I will definitely make this again. Are there any egg plant mixes that go with Naan? I have had some canned egg plant from a middle eastern grocer that would be good on this.

I told my daughter about the Naan being the bread that fed people 5000 years ago. She thought I was cheating by not using a stone on an open fire.

No snickering on the burned spots now. This is my first time on the grill.

Eric

This is the pita found on here on the main page of the website. It's tasty! Tomorrow I will be making souvlaki and tzaziki to accompany. Thanks for this recipe!

Pizza dough using recipe from NO NEED TO KNEAD. Very easy and delicious.