Pitta bread

Pitta bread [final photo]

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.

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Recipe seen 94,009 times
Noted 41 times, average note : 1.6/3

For4 pitta breads 8 pitta breads 16 pitta breads 24 pitta breads

MeasuresMetric

Metric weight Metric volumes Read more...

For 8 pitta breads , you will need:

500 g flour
25 g yeast
300 ml water
10 g coarse salt
2 tablespoons olive oil
½ teaspoon caster sugar

Nutritional information:

Whole recipe

Calories

2070

104%

Proteins

55g

9%

Carbohydrates

382g

35%

Fats

36g

12%

Per 100 g

Calories

239

12%

Proteins

6g

1%

Carbohydrates

44g

4%

Fats

4g

1%

Per piece

Calories

258

13%

Proteins

6g

1%

Carbohydrates

47g

4%

Fats

4g

2%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 15 min.
Resting : 1 hour 30 min.
Cooking : 3 min.
Start to finish : 1 hour 48 min.

How much?

For 8 pitta breads : 1.42 €
By Pitta bread : 0.18 €

Change currency:

Note : These prices are only approximate. Read more...

Step by step recipe:

In the mixer bowl, or a large bowl, pour ½ teaspoon caster sugar, 10 g coarse salt and 300 ml water (warm). Add 500 g flour, 25 g yeast, and finally 2 tablespoons olive oil.
Knead for 4 minutes on medium speed (position "1"), or manually until you get a smooth elastic dough.
Gather the dough into a ball, dust with flour, then cover with a damp tea-towel. Leave to rise at room temperature for 1 to 2 hours, until the dough is doubled in volume.
Cut the dough into 7 or 8 small lumps. Roll into balls, place well spaced on a baking sheet, and cover with a damp tea-towel. Leave to rise again for about 30 minutes at room temperature.
Then roll out the balls of dough into flat rounds approximately 10-15 cm (4-6")diameter and about 5 mm (¼") thick (they should not be any thinner).
Cook the pitta: Using a wood fire if you have a bread oven In a convential oven at 240°C ou 464°F, directly on the oven floor
If you use a bread oven, take care because the pitta cook very quickly (one minute or less!), and need to be turned round and over to colour uniformly. Your pitta bread is finished.
You could throw a "pitta party", preparing everything to be put out on the table, leaving your guests to assemble their own pitta sandwiches. Choose a variety of fillings such as: Diced tomato and cucumber with herbs and vinaigrette.
Diced avocado in a lime and olive oil vinaigrette.
Tuna rillettes.
Guacamole, Hummus, etc.
To make a pitta sandwich, cut in half while still warm.
Then fill the pocket of each half as you choose from the suggestions above.

Remarks:

An idea to try: a complete pitta meal with a savoury course as described above, and a sweet course with small diced fruit, custard cream or whipped cream, melted chocolate, etc... For the sweet part, it's a good idea to dust the pittas with caster sugar before puting them to the oven, so that they caramelize slightly.

Source:

Home made

Last modified on: February 27^th 2010

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