
Yazdi pita or bread apparently originated from Yazd, a city in Persia, now Iran, that to my understanding developed really good bread over a few thousand years.
I saw a bakery making it in a hundred-year-old stone oven and immediately made it in a six months old toaster oven. I kind of winged it, but I measured as I was making it.
So good…since I have friends with last name Yazdi, this is dedicated to them!
Here’s my recipe, these quantities make one good size personal pita, so multiply by as many as you want.
Dough:
- 100g flour
- 130 ml (g) warm water
- 1 tsp sugar
- ½ tsp dry yeast
- 1/4 tsp of salt
Toppings:
- Nigella
- Sesame
Put all dough ingredients in a bowl and mix well. If you want to proof the yeast first, start with a little of the water, the sugar and yeast, mix and have fun watching the bubbles. Yay! Now mix everything already.
You’ll get a pretty liquidy mix. Maybe liquidy is not a word, but that’s what you’ll get. Cover with plate or saran wrap, and let rise, I laced it in the toaster on 110f for 10 minutes, room temp will be 20 min. Mix the now bubbly mix well, and let rise again for 20 min (on 110f, room temp 40 min).
Heat oven to 450f.
On a flat pan place cookie sheet and oil very lightly with olive oil.
Pour the dough (or portion of if multiplied the quantities) on the cookie sheet in a narrow strip about 10 inch long, it will spread to a blub 10-12 inch long 5-6 inch wide.
Generously spread sesame and nigella over the dough, probably 80% coverage (see image).
Bake for 9-10 minutes on 450f until it inflates to 2-3 times the original height and a bit brownish, then lower to 400f for another 5-7 until Golden Brown.
I had it with home made Tahini, but really I ate a third by itself without even touching the tahini (which says a lot re how good it was, as I’m a tahini addict).
Enjoy.