Pita or Pitta bread has become a popular addition to our pantries. Just take a walk down the bakery aisle of any supermarket and you’ll spy these alternatives to the more traditional bap or even barm cake.

Whether you visit a Greek, Turkish, Lebanese or Moroccan restaurant, you will find this leaven flatbread on the menu. My easy version does not need any specialist equipment nor skill-set; merely a ‘have a go’ attitude.

As I am following a healthy lifestyle diet and I know many readers are also on this journey, I wil refer to “Slimming World” or “SYN” values. This only affects the ‘flavour’ of bread made not process.

Ingredients

• 500g flour (plain or strong (bread). For SW use wholemeal)
• 1tsp (5g) salt
• 1tsp (5g) sugar
• 1tsp (5g) Fast Acting yeast
• 270ml ‘Lukewarm’ water (around 40C which should be the hottest coming out of the kitchen tap)
• Optional – 1tbsp of Extra Virgin Olive oil

Method

• Place the sugar, salt, and yeast in the bowl of a stand mixer and attach the dough fork. If you don’t have a mixer, use a large bowl.
• Start the mixer on the slowest setting: or; using a spatula, start folding the dry ingredients together.
• Gradually add the water. If the dough seems dry, add a little more water (tablespoons – 15ml at a time).
• When the dough is formed and quite sticky increase the speed, or start kneading with both hands.
• After a few minutes (10 if by hand), the dough should have come together into a dense, springy lump.
• Add a little oil to line the bowl so the dough does not stick to it, cover with a damp cloth or clingfilm, and allow to prove in a warm dry spot for 20 minutes. If your kitchen is cool (especially in winter/spring) you could warm the oven to 50C and allow the dough prove for that 20 minutes.
• After 20 minutes the dough should have risen slightly. If you are expecting it to have doubled in size, like traditional loaves, then you’ll be disappointed.
• Turn out on to a floured work surface and start gently kneading the dough; pulling it away from you. A good tip is to roll it into a sausage shape whilst trying to achieve an even thickness.
• Depending upon the yield you wish, slice your dough ‘sausage’ equally.
• If you wish to use digital scales to ensure equal breads – go for it. The magic numbers are
• 8 Pittas = 100g each or 16 Pittas = 50g each

• Once you have equal mini dough pieces, roll each in the palms of your hands and place back on the work surface.
• Pat each ball in the palms of your hands – just making a slight oval shape, then take a floured rolling pin and roll out the dough to make a 6″ (15cms) long Pitta.
• Place a large non-stick frying pan on a high heat. Dry fry the bread for a couple of minutes each side. You’ll see the bread rise.
• Transfer to a cooling rack/tray and cover with a damp tea towel.

These can be made in a batch before hand and revitalised with a few drops of water and then popped into the toaster. Alternatively you could separate and pack for home freezing.

If you follow these steps then you’ll never buy supermarket mass produced again. Fantastic as an alternative to the classic sandwich, or dipped in oil, cheese or the various dips like hummus; & of course, the perfect covering for a kebab!

Mwynhau!

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Tags: Easy, filling, Greek, Labanese, Moroccan, Pitta Bread, Turkish, Versatile, Wholemeal