Talk

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.

Servings

Makes 18 small pitts breads.

Ingredients

Method

Identical to original recipe

Verdict

Delicious, crunchy and nicely textured.

Notes

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.

Experiment

22 ml 5 cg