Darina Allen

Pitta

Preparation info
  • Makes

    8–10

    • Difficulty

      Easy

Appears in
The New Ballymaloe Bread Book
The New Ballymaloe Bread Book

By Darina Allen

Published 2023

  • About

This recipe for pitta, or pocket bread, is easier to make than you might imagine. It was originally given to us by a past student, Arnaud Leopold de Volder, who spent some time with us at Ballymaloe Cookery School in 1997.

Ingredients

  • 25 g fresh yeast
  • 310 ml tepid water
  • 450 g

Method

Crumble the yeast into 100ml of the tepid water and leave in a warm place. After about 5 minutes, it will have a creamy, slightly frothy appearance on top.

Sieve the flour, salt and sugar into a bowl. Add the yeast mixture, the oil and the rest of the tepid water. Stir by hand until well mixed. The dough should not be too dry. Knead the dough until it’s smooth and elastic, about 4–5 min