Bulgarian Pitka Bread Recipes

CHEF JOHN'S PITA BREAD

Steps:

• Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
• Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
• Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
• Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
• Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
• Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
• Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
• Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
• Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.

BULGARIAN BIRD OF PARADISE BREAD (KHLIAB RAISKA PTITSA)

Steps:

• In small, shallow bowl sprinkle the yeast and sugar over 1/4 cup of lukewarm water. Let the mixture stand for 2 or 3 minutes, then stir well. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes, or until the mixture almost doubles in volume.
• Combine 3 cups of flour and the salt in a deep mixing bowl, make a well in the center, and pour in the yeast mixture, yoghurt, eggs and brynze or feta cheese. With a large spoon, gradually stir the flour into the other ingredients, continuing to stir until the mixture is smooth and the flour is completely absorbed. The dough should be just firm enough to be gathered into a ball. If it is too soft, add the remaining 1/2 cup of flour a tablespoon at a time, beating vigorously after each addition and using only enough of the flour to give the dough its proper consistency; it should not be too firm.
• On a lightly floured surface, knead the dough by pushing it down with the heels of your hands, pressing it forward, and folding it back on itself. Continue the kneading for about 10 minutes, or until the dough is smooth and elastic. Sprinkle it from time too time with a little flour to prevent it from sticking to the board.
• Shape the dough into a ball and place it in a lightly greased bowl. Drape with a kitchen towel and set aside in a warm, draft-free place for about 1 hour, or until the dough doubles in bulk.
• With a pastry brush, spread a large baking sheet with the tablespoon of softened butter. Punch the dough down with a single blow of your fist, shape it into a round loaf about 8 inches in diameter, and set the round on the buttered sheet. Brush the entire surface of the dough evenly with the egg and milk mixture.
• Place in the centre of the circle the 1 inch square of red pepper, cut into a star.
• 1/4 pound Kashkaval, or substitute sweet Munster cheese, sliced 1/4 inch thick and trimmed into 4 triangles about 4 inches long are placed at 12 o'clock (0°), 3 o'clock (90°), 6 o'clock (180°), and 9 o'clock (270°).
• The ham cubes are placed near the edge between the cheese slices at 1:30 o'clock (45°), 4:30 o'clock (135°), 7:30 o'clock (225°), and 10:30 o'clock (315°).
• The olives are placed under the ham cubes (towards the center).
• Preheat the oven to 400° F,. Bake the bread in the middle of the oven for 15 minutes, then reduce the heat to 350°F and bake for 30 to 40 minutes longer, or until the loaf is golden brown. Transfer the bread to a cake rack to cool. Serve at room temperature.
• A Quintet of Cuisines Time Life.

BULGARIAN PITKA BREAD RECIPE

Steps:

• Instructions 1.In small bowl, proof the year by mising together the water, sugar, and yeast. Let stand until foamy. 2.In large bowl, whisk the salt and flour together. 3.Make a small well in the center. 4.Along the side of the bowl, on top of the flour, add 4 tbsp butter, yogurt, and egg white. 5.Pour the yeast mixture to the well in the flour and mix all ingredients together until you get a smooth dough. 6.If needed, add the extra 1-2 tbsp warm water. The end result should be a soft dough, slightly sticky to the touch, but not actually sticking to your fingers. 7.I kneaded the dough for about 5 minutes. 8.Divide dough into 3 balls and let them rest in a greased bowl large enough to let them rise. 9.Cover the bowl with plastic wrap and then with towel and place in a warm place for 1 hour. 10.Let rise until the dough doubles in size. 11.On a slightly floured surface, roll out first ball to form a thin round layer. Brush lightly with melted butter. Then brush/drizzle 1 tbsp honey. Repeat with second ball and place on top of the first. 12.Roll out third ball, but do not brush with anything (no butter, nor honey) and place on top of layer 2. 13.Using a pizza cutter, divide the dough into 4 triangles and then divide each triangle into 3 equal triangles. You'll have 12 triangles. 14.Drizzle 1/2 tsp of honey on the wide end and then roll the each triangle into a crescent roll and place on baking paper on a baking pan. 15.Place on parchment paper on baking sheet and let rise for an hour in a warm place. 16.Preheat oven to 375F. 17.Grease a round oven dish or pie plate and arrange the crescent rolls in the pan. The last rolls should sit on top in a pyramid shape. 18.Brush with egg yolk thinned with a little bit of water then sprinkle with a bit of demerara sugar and place in the preheated oven. 19.Bake until golden and beautiful for about 40 minutes. (Mine took 45). 20.Don't be tempted to increase the oven temperature, it will bake perfectly at 375F.