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Sesame Pita Bread

October 13, 2011

There is no substitute for home baked bread.  When baking at home we can experience each magical step of the baking process.  The bubbling of the yeast as it proofs and the rapid transformation of dry flour, salt, and water into an elastic mass that rises with life.  We shape the bread into loaves or braids or flatbreads (or the strange masses my kids insist on baking).  Once baked, the breads’ fragrant steam is intoxicating.  These are the secrets of the home baker.  None of these special experiences can be found in a bag of bread on a market shelf.

Regretfully, my life is too full to bake all of our bread at home.  While there are a few bakeries that offer excellent breads in our area, I have yet to find a great source for pita breads.  Since pita bread is so thin, it becomes stale very quickly.  Most of the doughs are treated with conditioners to extend their shelf life, but in the process destroy the quality of the bread.  This recipe, adapted from Baking with Julia, is a perfect solution to this problem.

Sesame Pita Bread eliminates the need to settle for store-bought pitas.  The dough is made in advance and stored in the refrigerator.  Cut off pieces, shape, and quickly bake for fresh bread throughout the week.  The pita is fragrant and flavorful.  It yields just the right amount of chewy resistance when you bite into a piece.  The sesame seeds add just a hint of flavor and texture to this otherwise plain dough.  Serve the pitas on the side of any saucy dish, brush the tops with garlic butter a different twist.  Slice them in half and fill with lamb,  hummus and veggies, or the classic falafel.  I am still searching for a fantastic falafel recipe.  Please share a link below if you have one.

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