Q: Why does pita bread mold so quickly? I love pitas for sandwiches, dipping, chips, etc. but every time I buy some it molds in my cupboard or on my shelf within a day or two (long before I can eat it all). I hate to stick it in the freezer immediately because that takes away its fluffiness and freshness.
My other breads don't mold this quickly. What's the deal? And, is there any way to avoid pita molding?!
Sent by Amanda
Editor: Amanda, we suspect that the problem with pita bread has to do with the way that pita bread is sold... in a plastic bag! A sealed plastic bag is a very bad environment for bread. It traps moisture and, especially in hot and humid weather like this, encourages mold.
We would suggestion taking the pita out of the plastic bag and storing it like other bread. There are various opinions on the best way to store bread. You want to encourage air flow, and allow some (but not too much) moisture in the environment. A bread box (especially a ceramic one) is ideal. You can also use a perforated bag, a paper bag, or a linen or cotton sack. Take a look a these posts for more ideas:
• Good Question: How Do I Store Bread?
• What Is the Best Way to Store Baked Goods?
We would not suggest storing the pita bread in the fridge, as that will dry it out quickly. You can freeze some and then reheat in the oven. Also, after all that, pita bread is very easy to make yourself! Try it sometime; extra-fresh bread like this should also stay delicious for longer.
• Recipe: Easy Homemade Pita Bread
Readers, any tips for Amanda?
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One issue might be the preservatives that are used in normal, sliced bread. It's the same reason why Wonderbread lasts forever before molding (even though it's in a plastic bag) but fresh bakery rolls will start to mold after 3-4 days.
I'm pretty sure that if the Pita is kosher, it only uses natural ingredients as opposed to the un-pronounceable stuff in "normal" bread.
At Phoenicia in Houston you can watch the pitas being packaged. THye're packaged right out of the oven, and I suspect that speeds spoilage. I also think Nogard13 is onto something, too.
The pitas I make at home don't mold as fast as those I've bought at the store either so I'm inclined to agree that it's the plastic bag. I store my homemade pitas wrapped in a tea towel and they almost never mold (though they sometimes dry out before I get around to eating them all).
Thank you TheKitchn and readers! I will definitely try changing storage. I've never been a huge bread eater and looked into the issue of storage. Now I'm aware. And I completely agree Nogard13, I think it's the fresh more "natural" ingredients in the type of pita I buy--shouldn't have to sacrifice taste and ingredients for mold though right?
Thanks again! --Amanda
When I make pita at home, anything that's not eaten by day 3 gets quartered, tossed in a little oil and baked into chips. Once most of the water's gone, the chips keep a lot longer than they'll last :d
I've never heard of taking bread outta the plastic bag. Do you guys think that they new veggie bags would be good for bread??
is it possible it's a brand thing?
When I get it home from the store, I throw the whole package in the freezer and remove individual pieces as needed. To warm, I toast them over the gas flame for a minute or two. I do the same thing with tortillas.
mdorothy, I just love that store. It's my favourite thing in Houston.
I always put flatbreads in the fridge. They mold much less quickly than if they're stored outside (in a cool, dark cupboard). I find the plastic bag is a non-issue in the fridge - I haven't noticed it makes much of a difference when it comes to spoilage.
@mdorothy I miss that store in Houston! I forgot about it, but thanks for reminding me- I will have to make a stop there next time I go home for a visit.
i always keep my pitas in the fridge and have never seen a speck of mold on them. i pop them in the oven for just a couple minutes to warm them up before i use them
I would never ever ever ever put bread in the fridge by the way. Yes, it slows mold growth but it causes staling (the starches start losing all of their moisture) which is just as inedible and unpleasant as mold. And it happens sooo fast. So either way, you won't get to enjoy your bread.
For pita and flatbreads, I just throw them in the freezer. It halts mold growth ENTIRELY, prevents staling (that moisture isn't going anywhere when it's frozen). Because the breads are dry, I can just open up the package, pull a piece out (they don't stick together or anything) and leave it on the counter while I'm preparing whatever I'm cooking with it. It defrosts in five minutes at room temperature, no problem. And it's as fresh as it was when the package was purchased.
I make my own pita, and once completely cooled, I portion them out into foil packs of 3 or 4 (depending on size) and keep them in the fridge. Living in Florida, it's somewhat of a necessity this time of year since the bread is natural and preservative free, however I'm still treated to fluffy pita each day. They come back to room temp fine, and even 10-15 seconds in the micro works well.
Once opened, I put them in a tightly sealed plastic bag in the fridge. No molding. When I need to use one, I wet it with a little water from the tap on my hands and put it in the toaster. There as good as it gets!
I've recently gotten in the habit of freezing breads and baked goods...and let me tell you, it's the best thing EVER. I used to refrigerate, but that tends to try the bread out and take on that "refrigerator" taste. Freezing (and subsequent thawing) keeps the bread moist and fresh, just like the day you put it in there. Try freezing! (A frozen pita bread takes me about 10 minutes on top of my gas stove to thaw completely.)