Make two different styles of flatbreads from the same dough. First up, a pita bread; flatbreads that puff up when they cook giving a perfect pocket to stuff. Second, a naan bread. Indian in origin, these doughy flatbreads are basted with butter and dimpled with seeds, perfect for swooping and scooping through Indian dhals, curries or our mateer paneer.
Makes 6-8. Rolling the pitas thin and evenly aids the pocket formation and very hot oven rapidly creates the steam that puffs up the pita. Avoiding tearing the dough disks to prevent the pitas bursting and venting the steam in the oven.
Pita Bread method;
Naan Bread Method;