Pitta bread recipe
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.
- 1 teaspoon salt
- 100 g yellow cornmeal
- 250 g strong white flour
- 200 g strong wholemeal flour
- 1 teaspoon of dried active yeast
- 1/2 tablet of vitamin C, crushed to powder
- 1.5 teaspoons sugar
- 280 ml water (I reduced the water as it was too wet after first kneading)
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