Session 235 — Flatbread Survey: Pita and Naan
← Block 43–44: Bread — Lean Doughs Overview
Skill: High-heat stovetop and oven baking; dough hydration for puff; working with yogurt-enriched doughs Read first: Pita Bread and Naan
What you're learning: Flatbreads are the oldest bread format — unleavened or lightly leavened doughs cooked fast and hot. Pita relies on extreme oven heat to create the steam pocket (the puff); naan uses yogurt for tenderness and a screaming-hot cast iron skillet for char. Both are done in under 30 minutes of active work once the dough is ready. These are the breads most of the world eats daily.
Full Meal: Naan and pita from scratch — fill pita pockets with protein, pickled vegetables, and tahini; serve naan alongside curry or dal
🎥 Compare Notes: The Indian Flatbread That Everyone Should Know How to Make — Ethan Chlebowski — Note Ethan's approach to dough hydration, how he handles stovetop cooking temperature, and the puffing technique.