Pitta bread recipe

From Cookipedia

Amending the main recipe

We make these every few weeks and after probably 20 or 30 tries, I prefer them with a little more yeast - fluff up a bit more, and more sugar; there is a nice tang from the extra sugar - it's not sweet though. I have also reduced the water content a little as they could do with being a tiny bit drier. --Jerry, aka Chef 17:33, 8 April 2012 (BST)

Mixing up the flours

Experimenting with a variation of flours - As I am freezing this batch, I am making double the quantity. I also increased the sugar as I like the hint of sweetness. I include half a small vitamin C tablet crushed for good measure as using a variety of flours, just to assist the rise. I removed the rye flour from this experiment and added extra carnmeal instead.


Makes 18 small pitts breads.



Identical to original recipe


Delicious, crunchy and nicely textured.


I used Very Strong Canadian Bread Flour from Waitrose, no vit C tablet. My oven only goes as high as 230 degrees so I left them in for 8 minutes - they burnt! The next batch I left in for 6 minutes and even then, I think that was too long. I will try cooking them in a crepe pan on hob next time, or putting them under the grill where I can keep an eye on them. --JuliaBalbilla 07:24, 19 July 2009 (BST)

Making some more pitta bread, but cooking in my pizza oven. 500g Very Strong Canadian Bread Flour, 1.5 teaspoons salt, 275 ml water, 1 teaspoon yeast from Pan by Xavier Barriga ISBN 8425343267 Divide dough into 10 and roll out quite thinly. Leave to rise for about an hour, covered with a damp tea towel. Pre-heat oven and cook for ??? minutes until puffed and golden.


22 ml 5 cg