Sunday, 3 June 2012


Pitta Bread 

Pitta Bread is traditional in many Middle Eastern and Mediterranean cuisines. Its served in just about every meal. From dipping into humus and other other dips, to making delicious sandwiches in the pocket. Yum, nothing beats freshly baked bread. So, lets do this!
  • 31/2 cups plain flour
  • 1  tablespoon quick rising yeast
  • 1 teaspoon of sugar
  • 1 1/2 cups of warm water
  • 1/2  tablespoon of salt
  • 2 tablespoons of vegetable oil

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Place the flour in a bowl with the salt. Now add the yeast water. Pour in the remaining water (1 cup) and mix with a wooden spoon. 
Place the dough on a floured surface and knead for 10-15 minutes til the dough is no longer sticky. 

Coat the dough with the oil and place in the bowl. Leave it to rest for a few hours (say 3-4 hours). It should have doubled in size by then. 

Preheat the oven to 260 C or Gas Mark 9. Oven needs to be really hot for this. Place the baking tray you will use to bake your pittas in the oven too. 

In the meantime, pinch off about 10 balls of dough. Place on a floured surface and leave it to relax for another 10 minutes. 
Using a rolling pin, roll out each ball of dough into flat discs- about 5 inches across and 1/4 inch thick. Bake each disc for 4 minutes about 2 minutes on either side.  

DE Deeeen, your bread is done and ready to be eaten :) Bon apetit.

On a side note, pittas can be frozen if you do not want to eat them straight away. 

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