Pitta Bread

Name: Pitta Bread
Yield: Makes Twelve
Ingredients: 500 g/1¼ lb/4½ cups strong white bread flour, or half white and half wholemeal (whole-wheat); 250 ml/8 fl oz/1 cup water; 15 ml/1 tbsp olive oil; 15 ml/1 tbsp salt; 7 g packet easy-blend (rapid-rise) dried yeast

Preparation info

Makes
Twelve

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Throughout the Mediterranean, flatbreads known as pitta are the bread par excellence. There are very flat ones, pittas with pockets, and thick, cushiony pittas. The best pitta bread is always soft, tender and moist.

Ingredients

500 g/1¼ lb/4½ cups strong white bread flour, or half white and half wholemeal (whole-

Bread
Mediterranean
Vegan

Method

Combine the flour, yeast and salt. In a large bowl, mix together the oil and water, then stir in half of the flour mixture, stirring in the same direction, until the dough is stiff. Knead in the remaining flour mixture.
Place the dough in a clean bowl, cover with a clean dish towel and leave in a warm place for at least 30 minutes and up to 2 hours.
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