Yeast and sourdough options!
The easiest, no-fuss, pita bread recipe out there! You can have freshly baked bread on the table in under 3 hours, and it really requires minimum involvement, just what I like! In Italy (or at least the area where I come from) pita bread is called “pane arabo” = “Arab bread” and it actually took me a while to realise it was the same thing as pita when I first came to the UK
I only recently started making these at home, but given how easy they are to make and how delicious they turn out, I can’t see ever going back to the store-bought ones!
The sourdough version adds lovely extra flavour to it. Your starter doesn’t even need to be at peak, just use 1-2 days old discard
- 4 pitas
- Prep time: 10 Minutes|Cook time: 15 Minutes|Total time: 25 Minutes
- Mix everything and when it starts to come together knead it quickly on a work surface, just until it becomes a homogeneous ball.
- Divide into 100g balls, roll them out with a rolling pin (not too thin, about 1cm thick!) using some semolina flour so it doesn’t stick to the surface (if you don’t have semolina, plain flour is fine)
- Place all the disks on some baking paper on an oven tray. Put the tray in the oven with the light turned on (so don’t turn on any heat, just the light) or in a very warm spot of your house. Cover with a cloth and leave for 2 hours.
- Turn on the oven (no need to take out the pitas whilst it’s heating up) at 180 degrees. Bake at 10-15 minutes until golden. They will puff up like little balloons.
- Serve warm and enjoy with falafels, soup, salad, kebab, gyros, steak...
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