Thursday, 26 January 2017

Recipe: Pita breads

These breads are on of our family favourites. We use them with many dishes that have an origin in the middle eastern area.

My kids love stuffing them with all kinds of other foods as well. They like putting tuna mayo and egg mayo in them. They also like slicing them open, putting a slice of ham on there, top it with a slice of cheese and then put it under the broiler, so that the cheese melts. Tastes very nice.

So in all they are very, very versatile.

Origin: Middle east

Difficulty: easy
Time: couple of hour, which includes rising times
Serves: 6
Yield: 6 pieces

  • bread baking machine (optional)
  • oven
  • bowl

  • 350 gram / 3 cups / 12 ounces sprouted flour
  • 1 tsp rapid-rise yeast
  • 1 tsp sucanat
  • 1,5 tsp celtic sea salt
  • 210 ml / 1 cup / 7.5 fl. ounces milk
  • 1 tbsp olive oil

Things to do ahead:
  • soak your grains, so that they sprout, then dehydrate them and grind them
  • place all ingredients in the bread baking machine and put it on the dough cycle and turn on, alternatively.
  • place all ingredients in a bowl and make nice dough out of it. Leave it to rise until doubled in size.
  • Preheat your oven to 230 C / 450 F / Gas 8. Place a pizza stone or baking stone in there when you have one. It gives a better result as the oven keeps a more constant temperature.
  • Take your dough out of the bread baking machine or bowl and knock it back.
  • Divide into 6 equal balls
  • Roll them into shape with a rolling pin.
  • Put a tea towel over them and leave to rise for about 10 minutes.
  • Once they have risen a bit bake them on the stone. You may need to do this in more than 1 batch as it depends on how many fit on your stone. 
  • In case you do not have a stone you can put them all on a cookie sheet and bake them that way.

Possible substitutions:

  1. dairy - coconut
  2. butter - coconut, tallow, etc.
  3. sugar - hone