April 18, 2015

Ramadan Pita Bread- A Rustic bread ...

Some recipes intrigue you, some tickle you pink. and some more inspire you to make it immediately & this recipe was one such.. Priya Suresh's blog ,true to its name, is very versatile... When she had posted this Ramadan pita - a Turkish delight, I found it to be a very forgiving recipe. Quite opposite to the Calzone which saw me baking at an ungodly hour in the morning, I started making this recipe at 8pm in the evening right on the day she had posted this.  I know I know,we are mad about baking, but this Baking Marathon took it another level :-)) 

Something about this recipe made me want to make it immediately.. I think it was a day when both kids were blissfully occupied and the husband's long tour made it convenient to knead, rise and bake this beautiful bread at 11 pm.. 

Therefore the clicks are also around that time, and yes we promptly had it for breakfast - something I cant do when husband is around (bread is never served for breakfast)....

Gosh ! cant believe we are halfway past our 26 day series of Fire up your oven series.

Do make this bread and am sure you would enjoy this. Thanks Priya for the recipe :-)

Baking Marathon Day 16 : Ramadan Pita Bread
Recipe type : Bread (Yeasted breads)
Source : Priya's blog
Course: Main Course
Cuisine : Turkish
Serves : 4
Serving Suggestions : Salted butter + tea OR any warm soup
Prep time: 15 mins | Standing time – 60-90 mins | Bake time : 24-26 mins  (varies from oven to oven)

Bread flour - 1.5 cups
Luke warm water - about 3/4 cup (approx)
Instant yeast - 1 tsp
Sugar - 1/2 tsp
Salt - 1 tsp
Sesame & cumin seeds - for topping ( I used herbs like dried oregano and chilli flakes too)
Olive oil - 1 TBSP

*Usually I proof my yeast and then add in the flours.. This is the first recipe I added in the yeast directly onto the flour, and it rose beautifully.

In a large bowl, add the flour, sugar, yeast and salt. Slowly add the luke warm water and knead to a nice elastic dough (I love bread flour for this - for an amateur baker or professional one, it literally sings to you while coming together and rising).
Place in a greased bowl and let it rise (I kept it in the oven with the light on for 55 mins, and it doubled).
Now slightly punch the dough and knead for 3-4 mins more. Flatten it out on a baking sheet and like the focaccia, make some dimples on the bread. Cover and rise for 45-60 mins.
sprinkle sesame & cumin seeds, any dried herbs if using and bake for 175 F for 22-25 mins (next time I would tent the bread in between, but taste wise it was perfect)

Tap on the bread and if it sounds hollow, its done. Cool on a wire rack and slice and serve with a dollop of butter or with warm soup


  1. What a fluffy and perfectly baked bread. Love those whole spices on top.

  2. I never used instant yeast from what I have read, you can add instant yeast directly to the flour. Bread looks rustic and looks wonderful with all those spices on it

  3. The bread flour is your new love from NY . Right? Can ww try the same with APF? Very tempting bread:))

  4. The texture is so perfect.. Very inviting bake...

  5. Thanks for trying Kalyani, love the rustic look of your bread.. Fantastic crumb they have..

  6. Perfect looking bread!

  7. Lovely. The bread has come out really well.

  8. Very inviting bread,looks gorgeous..

  9. Looks fantastic Kalyani..even I have this bookmarked and so good that you went ahead baking it right then!

  10. Love the bread with those toppings. We are surely crazy about baking that we do it at odd hours!!!

  11. Oh man, that topping must have given a nice aroma and crunch to the bread!! looks amazing!! :)

  12. Love the topping on the bread and must have tasted awesome!Good one Kalyani...

  13. That looks like one hearty bread. Would love to dig n with a big dollop of butter.


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