Flat Bread, Pitta Bread
HomeRecipesYeastFlat Bread
Bread flour 500g
Dried yeast 1 tablespoon
Yeast nutrient 1 tablespoon
Salt 1 teaspoon
Olive oil 1 tablespoon
Water, tepid about 300ml

Use the regular bread method for the plain flat breads, but add a little more water. The flat breads stay more flexible if a softer dough is used.

Put the ball of dough into an oiled bowl and cover with cling film, leave it to rise. If you have the time, knock it down, at least once, and let it rise again.

Divide the risen dough into eight small balls and roll them out into very thin flat disks, about 180-200 mm diameter, using a small diameter rolling pin. A well floured bench and a narrow rolling pin are essential for thin pitta.

Cook them individually in a very hot clean, dry frying pan. They only take about one minute per side. Keep the flat breads warm in the oven, put them on a plate and cover them with a damp cloth or plastic bag. (Don’t let it touch the element or burner!)

If you're making a lot, put the new one on top of the stack, then invert the stack. Do this each time. I know …, the first one cooked ends up in the middle, but it's an easy way to keep the flat breads’ dryness fairly consistent. There's nothing worse than a brittle pitta that leaks sauce all down your shirt-front!

The flat breads can be cooked in the oven directly on the wire racks. Pre-heat to 220°C and carefully place the floppy breads on the clean wire shelves. Remember the wires are HOT. Cook for about 5-7 minutes, and both sides will be done at once. Bonus.


See also the chapati recipe.

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Last updated by: Webmaster , 06-Jan-2005 08:55 PM

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