The best breads in the world are the simplest breads. Take the French baguette, the Italian ciabatta, the American/Jewish bagel and of course the Israeli pita. These breads do not need all kinds of fancy additions like seeds, raisins, nuts, sprouts, etc. to make them special. They simply contain flour, water, salt and yeast. The reason they have endured while other exotic breads appear and disappear with the transience of fashion is not only because they taste simply amazing, but also because they are simple to make.
Why is it then that most home bakers find it hardest to duplicate these famous, staple breads in their own kitchen? Have you ever managed to make a home-made baguette that tasted as good as the store-bought variety, or a bagel or a pita? If these breads are so simple, why are they so hard to get right at home?
The answer to that question is that many home-bakers think all bread should be made in a similar way. They think, if I can make halla, how hard can it be to make pita? And they set about making pita in a similar way to how they make halla, mixing the dough in a similar way, letting it rise in a similar way, baking it at a similar temperature in the oven and the result – abject failure.