Pitta bread recipe
Similar to other double-layered flat or pocket breads, pita is traditional in many Middle Eastern and Mediterranean cuisines. It is prevalent from North Africa and the Middle East.
The Indian flatbread form of roti is sometimes referred to as "Indian pita".
We also have a brilliantly simple recipe that in a few moments turns normal pitta breads into buttery crispbread. You won't believe how good it is until you try it.
This recipe is simple and delicious and the results are far better than shop-bought pittas.
- ¾ a teaspoon of dried active yeast
- 250 g (9 oz) strong wholemeal flour
- * OR 250 g (9 oz) strong strong white flour if you want plain pittas
- 1 teaspoon sugar
- ½ teaspoon salt
- 145 ml water
- Mix a little of the water (which should be at body temperature/lukewarm, about 37°C) with the sugar and the yeast, whisk up and leave in a warm place for 10 minutes to froth up
- Mix the yeast solution together with the remaining ingredients and knead for 10 minutes until you have a pliable dough
- Cover with a damp tea towel and leave in a warm place for about an hour to rise
- Tip all of the ingredients into your bread maker
- Set it to the short dough program (normally the pizza dough setting)
- 45 minutes later, proceed as below
Either method - continue from here
- Divide into 4 balls and roll out into oval shapes
- If you have the time, leave in a warm place for 30 minutes to rise a little
- Preheat the grill
- Place on a cormnmeal dusted pizza stone or lightly oiled baking tray and bake for 5 to 6 minutes, keeping a watchful eye on them.
Don't allow these to get too browned, especially if you are likely to reheat them again before eating.
See the comments page page for variations to this recipe.