Pitta Bread recipe
information
A pitta, or pitta bread, is a traditional Greek and Middle Eastern bread for one person.
ingredients
25 g (1 oz) fresh or 15 g dried yeast (1 oz cake compressed yeast or 1 tbls dry yeast granules)
1 tsp (5 ml) honey
275 ml (1/2 pt) 1 1/4 cups warm water
4 cups (450 g) 1 lb wholemeal (whole grain) flour
2 tsp (10 ml) sea salt
1 tsp (5 ml) honey
275 ml (1/2 pt) 1 1/4 cups warm water
4 cups (450 g) 1 lb wholemeal (whole grain) flour
2 tsp (10 ml) sea salt
method
1. If you are using fresh (compressed) yeast, crumble it into a bowl and cream it with the sugar and half the water.
2. If using dried yeast, dissolve the sugar in half the water and sprinkle the yeast on top; put the yeast in a warm place to froth for about 10 minutes.
3. Put the flour and salt into a bowl and make a well in the centre.
4. Pour in the yeast mixture and the remaining water and mix everything together with a flat-bladed knife.
5. Turn the dough onto a well-floured work surface and knead it until it is smooth.
6. Put it into a large plastic bag and leave in a warm place for 1 hour to rise.
7. Heat the oven to gas mark 8 (230°C) 450°F
8. Knead the dough and divide it into 6 pieces.
9. Roll each one into an oval about 20 x 12 cm (8 x 5in).
10. Lay them on a floured board or baking sheet, cover them with a clean cloth and put them on the top of the stove or other warm place for 15-20 minutes for the second rise.
11. Thickly flour another large baking sheet and put it into the oven to get really hot.
12. Quickly lay the risen pittas on it and bake them for 15 minutes or until they are just beginning to turn brown.
13. Either serve them immediately or wrap them in a thick cloth to keep them soft and warm.
2. If using dried yeast, dissolve the sugar in half the water and sprinkle the yeast on top; put the yeast in a warm place to froth for about 10 minutes.
3. Put the flour and salt into a bowl and make a well in the centre.
4. Pour in the yeast mixture and the remaining water and mix everything together with a flat-bladed knife.
5. Turn the dough onto a well-floured work surface and knead it until it is smooth.
6. Put it into a large plastic bag and leave in a warm place for 1 hour to rise.
7. Heat the oven to gas mark 8 (230°C) 450°F
8. Knead the dough and divide it into 6 pieces.
9. Roll each one into an oval about 20 x 12 cm (8 x 5in).
10. Lay them on a floured board or baking sheet, cover them with a clean cloth and put them on the top of the stove or other warm place for 15-20 minutes for the second rise.
11. Thickly flour another large baking sheet and put it into the oven to get really hot.
12. Quickly lay the risen pittas on it and bake them for 15 minutes or until they are just beginning to turn brown.
13. Either serve them immediately or wrap them in a thick cloth to keep them soft and warm.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
