https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Talk%3APitta_bread_recipe 2026-05-03T03:24:50Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Talk:Pitta_bread_recipe&diff=227610&oldid=prev 2014-01-15T17:45:33Z

<p></p> <p><b>New page</b></p><div>&lt;GoogleBanner&gt;other-pages&lt;/GoogleBanner&gt;<br /> ==Amending the main recipe==<br /> 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&#039;s not sweet though. I have also reduced the water content a little as they could do with being a tiny bit drier. --[[User:Chef|Jerry, aka Chef]] 17:33, 8 April 2012 (BST)<br /> <br /> == Mixing up the flours ==<br /> <br /> 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.<br /> <br /> ===Servings===<br /> Makes 18 small pitts breads.<br /> <br /> ===Ingredients===<br /> * 1 teaspoon [[salt]]<br /> * 100 g [[yellow cornmeal]]<br /> * 250 g [[strong white flour]]<br /> * 200 g [[strong wholemeal flour]]<br /> * 1 teaspoon of [[dried active yeast]]<br /> * 1/2 tablet of [[vitamin C]], crushed to powder<br /> * 1.5 teaspoons [[sugar]]<br /> * 280 ml water (I reduced the water as it was too wet after first kneading)<br /> <br /> ===Method===<br /> Identical to original recipe<br /> ===Verdict===<br /> Delicious, crunchy and nicely textured.<br /> <br /> ===Notes===<br /> 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. --[[User:JuliaBalbilla|JuliaBalbilla]] 07:24, 19 July 2009 (BST)<br /> <br /> 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 &#039;&#039;Pan&#039;&#039; 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.<br /> <br /> ===Experiment===<br /> 22 ml<br /> 5 cg<br /> &lt;!-- LAST_GOOGLE_BANNER_SLOT --&gt;</div>

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