Pitta bread recipe

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Pitta bread recipe
Electus
Servings:Makes 4 of the best pitta breads you will ever have tasted
Ready in:1 hour
Prep. time:45 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Rolling out

Pita (pita bread, pitta or pitta bread) is a wheat flatbread made with yeast. It can be white (normal flour) or brown when made with wholemeal flour.

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.

Ingredients

Ingredients

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Method

Hand method

  1. 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
  2. Mix the yeast solution together with the remaining ingredients and knead for 10 minutes until you have a pliable dough
  3. Cover with a damp tea towel and leave in a warm place for about an hour to rise


Breadmaker method

  1. Tip all of the ingredients into your bread maker
  2. Set it to the short dough program (normally the pizza dough setting)
  3. 45 minutes later, proceed as below


Either method - continue from here

  1. Divide into 4 balls and roll out into oval shapes
  2. If you have the time, leave in a warm place for 30 minutes to rise a little
  3. Preheat the grill
  4. 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.

Chef's tip

Don't allow these to get too browned, especially if you are likely to reheat them again before eating.

We made the batch shown with wholemeal flour (plus 1/4 of a crushed vitamin C tablet, for the ascorbic acid needed when using wholemeal flour in a bread maker)

If the dough is a little too wet (or dry), just add a little more flour (or water) and run it through the bread maker again. It only takes another 45 minutes and no further involvement on your part.

Variations

See the comments page page for variations to this recipe.