Pita Bread
Pita bread was the humankind's first type of bread since times immemorial. This is a simple recipe, easy to make and healthy at the same time!
Ingredients
- 250 g white flour
- 250 g spelt flour
- 300 ml water tepid
- 2 tsp dried yeast
- 3 tbsp olive oil extra virgin
- a pinch of salt (rock/sea)
- 1 tbsp chia seeds optional
- 1 tbsp chopped rosemary optional
Instructions
- Mix the dried yeast with some white flour, add the tepid water and let it rest for about half an hour until it raises.
- Add the rest of the flour, salt, oil and the optionals and mix well. The dough will be sticky, but resist adding too much flour to manage it easier. It is better to oil your hands instead and keep the dough soft and elastic.
- Let the dough rest again for another half an hour to an hour.
- Preheat the oven to 190°C/374°F/gas mark 5. Place parchment paper on a baking tray.
- When the dough has raised, spread some white flour on the worktop and divide the dough into small spheres.
- Flour the roller pin and flatten the balls into 1 cm thick round shapes. The pitas will raise at high temperature forming a pocket that makes them perfect for filling with whatever you desire and making sandwiches.
- Place the pitas distanced on the tray and bake for about ten minutes. I usually bake two trays.
- Pitas bake quickly and at high temperature, so you will have to keep an eye on them to avoid burning. If the colour changes slightly (it does not have to become dark brown!), it means they should be ready.
- Cool before use.
Notes
Pitas are OK to use fresh for up to three days or freeze for up to three months.