How to make Pitta breads?

redballoon_2

Thanks for all the replies! I take it they can be frozed like hm bread can be! so i will be making a batch of em!!!


Thanks all! happy baking!

**purpleprincess**

Made them last night! And they are yummy!!

Queen.Bess

Excellent! I really should get back into home baking again, but DH put me off by complaining about the taste of my bread, but if I get back into doing pitta bread, and maybe naan bread (has anyone made the dough in their BM?) and I'll be back to it soon enough!

Justamum

Queen.Bess wrote: »

Excellent! I really should get back into home baking again, but DH put me off by complaining about the taste of my bread, but if I get back into doing pitta bread, and maybe naan bread (has anyone made the dough in their BM?) and I'll be back to it soon enough!

Was your DH just unused to the taste of homemade bread? I suppose it takes a bit of getting used to after the tasteless pap from the supermarket.

NickiM

Has anyone got a pitta bread recipe or have made pitta breads before without a breadmaker?
Thanks.

Pink.

Hi NickiM,

There's an earlier thread with some recipes for pitta bread so I've added your post to it to keep all the replies together.

Pink

ceridwen

Not tried it yet but heres one:

500gr strong bread flour
3 Tablespoons sugar
1 Tablespoon salt
1.5 teaspoons easy-blend dried yeast
A drop of olive oil
250-300ml hand-hot water

- Mix first 4 ingredients.
- Add the oil and enough water for a soft pliable dough.
- Knead for 10 minutes
- Leave in a large bowl, covered with a damp teatowel for 30 minutes to rise
- Preheat oven to 240C
- Form dough into 100 gram balls and then roll them out into flat oval shapes.
- Place these on baking sheets
- Cook in oven for 20 minutes (until the dough puffs up).

Alternatively - as that recipe uses a huge amount of sugar then try:

http://gardenpath.wordpress.com/2006/11/16/pittabread/

count_rostov

This is brilliant - I was thinking a few days ago about how in the old city in Jerusalem they have bread ovens on the street where they make lovely soft puffy pitta bread and you buy them fresh from the oven when they're almost too hot to handle. I'll definitely try out this recipe at the weekend.

NickiM

My pitta bread dough is currently expanding...all 1.5kg of flour (and liquid and yeast) of it. I might take some photos for you when I am done if you like?

I am using this recipe http://www.winosandfoodies.com/2005/12/pitta_perfect.html

NickiM

OK, well first batch in, and they were too thick, so I am trying one very flat one to see if they come out more like pitta than rolls.