Since pita bread is so basic, its flavor is enhanced by the dish it’s paired with. On its own, pita bread isn’t as flavorsome as naan. Unusually, we dissolve the instant yeast in warm water then leave it to become foamy – a step usually bypassed with instant yeast, which is typically mixed straight into dough. However, for this recipe, we found that the naan is fluffier if dissolved in warm water first. Yes, we’ve made a LOT of naan in recent weeks!!!

Pita bread contains only a few essential ingredients, so its flavor is very light, which helps it pair well with almost any meal. Soft, pillowy naan Pita Bread: Pita bread, being unleavened, has a more neutral taste, allowing it to complement a wide array of Mediterranean and Middle Eastern flavors. It’s an excellent choice for dips like hummus and baba ghanoush, as its mild taste doesn’t overpower the accompanying spreads. Cooking Method Naan is enriched, so it naturally has more flavor to it. To make it even better, many people often add toppings such as garlic, coriander, ghee, and/or oil, which adds so much and makes the bread somewhat addictive.Naan: Naan holds cultural significance in Indian cuisine, often accompanying meals and acting as a utensil for scooping up curries and sauces. It’s a staple in Indian restaurants worldwide. The slower it cooks, on the other hand, the less fluffy the naan will be. 2 to 2 1/2 minutes total is ideal. Beyond this, the naan will start to dry out inside and you’ll lose the signature texture; and finally Egg, milk, white sugar, salt– All fairly standard bread inclusions. I use cow’s milk, but given the small quantity used in this recipe, I see no reason why non-dairy alternatives wouldn’t work. A simple pita recipe is relatively dry and chewy and may be prone to splitting if it contains too much whole-wheat flour. When made with bread flour, pitas can be a little softer and more pliable to wrap around all of your favorite foods. Pita has been around a lot longer than naan, which may explain the reason for its more basic ingredients.

Both of these breads can however be made in a hot cast-iron skillet or tawa pan with great results.

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Wonton vs Dumplings: We break down the differences in these dumplings and share our favorite recipes. Mix instant yeast with warm water and sugar– This is not a typical step you see in bread-making when using instant yeast. Usually the whole point of instant yeast is that you can add it straight into dough without mixing with warm water and letting it foam first. Doubled in volume– The dough pictured above is after proofing for 1 1/2 hours. It has actually more than doubled because it was a very (no really, a very!) hot day. It’s ok if it more than doubles – mine is probably closer to triple. But if the dough rises way too much (as in even more than triple), then the yeast can run out of oomph and not rise properly when cooked. Try to limit proofing to doubling in size! Naan contains more ingredients and needs more precision to cook it right without it being dry, burnt, or undercooked. You can learn all about it in the video below. They’re both made for different cuisines, so they have their uses for the specific foods they’re paired with.

While these are the more traditional uses for these foods, we encourage stepping outside of the box and finding alternative ways to use these two flatbreads - they both make a pretty delicious pizza under the broiler. #5: Texture & flavor Dense, firm pita Naan and pita are Two of the most commonly confused flatbreads because they look so similar. (You know, er…flat.) Both of these leavened breads have deep traditions and are beloved around the world. But there are some key differences between the two. Combine dough ingredients: In a large bowl combine the flour, sugar, instant yeast and salt. In another medium sized bowl whisk together the warm water, yogurt, and olive oil. Add the wet ingredients to the dry ingredients until the dough starts to come together. Lightly flour your your hands and knead into a ball. Anise Seeds: It is a flowering plant that is a spice. You can find this at your local grocery store in the seasoning isle. While both types of bread are in the “flatbread” family, they hail from different regions of the world, their dough is comprised of different ingredients, and they are cooked using different methods.Pita bread contains just flour, water, salt, and yeast (sometimes oil), which makes it a very simple dough and therefore a very simple bread. These ingredients allow the bread to maintain a somewhat stiff shape that’s ideal for holding fillings. Cut into six pieces– Lift the dough out of the bowl on to a lightly floured surface. Cut into 6 equal pieces. This makes ~15 – 16 cm / 6 – 6.5″ diameter naans which are a nice individual serving size and comfortably cooked in a skillet;