Last Wednesday I kneaded up a double batch of Baguette dough.
Baked three baguettes and the rest of the dough went into the fridge for a long cold fermentation.
This allows the dough to develop both flavour and texture.
Today the dough was taken from the fridge
and left on the counter for about two hours
allowing it to come to room temperature.
allowing it to come to room temperature.
Pulled off three pieces of dough to make Pita Bread
and the remaining dough was shaped into a loaf and left to rise.
Pita bread is easy to make.
I’ve found that you really do not need to make a special
dough for Pita.
dough for Pita.
Even baguette dough, rolled out into a flat circle
and baked on a hot stone will puff up almost immediately.
Pitas only take a few minutes to bake.
So while the bread was rising, I baked the pita and grilled
Chicken Souvlaki for a late lunch.
Garnished with homemade Tzatziki Sauce, tomato and red onion
and served with oven fries.
The Tzatziki Sauce was a mix of Greek Yogurt, garlic, grated English Cucumber,
fresh chopped dill, salt, pepper and a squeeze of fresh lemon juice.
My favourite bread.
Great flavour and crust
Lighter texture with large airy bubbles.
This is what you get when you allow the dough time to develop in the fridge.
thibeaultstable.com 
It all looks absolutely delicious Ann! My kind of food, and thank you for the tutorial about cold fermentation.
Beautiful Ann…just beautiful!
I have no clue why there is not an ANNT bread book at Chapters..Amazon..Barnes and Noble..etc..I mean really?
THis has to be one of my favourite meals. I don't often make my own tzatziki but it sure is tasty.
You've done it again! This has inspired me to try my hand at flat breads. I've always been intimidated by pita bread, but your sandwiches looks so good. I've got to stop talking about it and get down to making some.
That is quite a lunch – the pita sandwich looks awesome and I will pass the bread tips on to the family baker.