Greek Cuisine
This easy pitta bread recipe are the ones I made on a Greek Cuisine course I went on with my husband at Claverham College. One of the things we made were these home made pitta bread.
I think you will be able to see from the picture that they are pillowy, puffy and soft. They were easy to do, and as they are so basic ingredients, very cheap.
When ready to eat, gently warm, maybe in the toaster, not too much, we don’t want them crisp.
Variations of home made pitta bread
To adapt this recipe a bit. As you need to cook them in the oven, probably best to make a batch and store in the freezer. I would def try a batch of these with the magic dough kept in the freezer, so no cost for any yeast.
If you want to make them from scratch, but don’t want to do any kneading, make up the mix, just stirring gently with a spoon. Cover and leave for at least two hours, preferably overnight, in the fridge. Then proceed as above.
I would also use just ordinary value flour. It doesn’t seem to make much difference when I make magic dough loaves with it. 200g of value flour is 6p, which gives you 4 large pitta. These are rather large, so you could always make smaller ones, which would make them even cheaper, perhaps making tiny ones for children, who always seem to enjoy small things
Recipes using pitta bread
Meal Plan 4 – a scrummy lunch of Butter Bean Pate, carrot sticks & pitta, 18p
Ingredients
- 200 g white flour strong
- 1 tblsp olive oil
- 1 tsp yeast
- ½ tsp sugar
- ½ tsp salt
- 150 ml water warm
Instructions
- Add the yeast and the sugar to the warm water and stir to dissolve. Set aside.
- Sieve flour into bowl with the salt, add the olive oil.
- Make a well in the centre of the flour, add the liquid and mix. When
dough begins to form, tip onto a lightly floured work top and knead
until the dough becomes smooth and elastic – 5-6 minutes. - Place in a clean bowl, cover and leave to prove in a warm place.
- When the dough has doubled in size. Divide into 4 pieces, or as many as you would like, and gently roll out into oval shapes. Don’t knock too much of the air out. Place on an oiled baking sheet and leave to rest for 5 minutes.
- Heat the oven to 240, gas mark 9, for 6-8 minutes, until just starting to colour.
Equipment Needed
Nutrition
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