When you read the back of even “heathy” wholemeal bread the list of additives is shocking. Pita is great fun to involve the kids with, sticky kneading and then watching the pita rise in to small balloons in the oven and they are also child’s play to make.
These are great with Hummus
Prep Time: 20 minutes plus 0.5-1 hour riding time.
Cooking time: 10 mins
- 220 wholemeal bread flour
- 7g instant yeast
- 1 tsp salt
- 1tsp olive oil
- 150ml luke warm water
Option: one of the following combinations
- 10g black onion seeds
- 15g finely chopped sundries tomatoes (omit olive oil from recipie is your tomatoes are in oil(
- 1 clove crushed garlic and 1 tbs chopped coriander.
- 1 tbs mixed seeds like sunflower or pumpkin.
Put all ingredients in to either a mixing bowl, bread maker or Processor with dough hooks.
If using mechanical help kneed according to manufacturers instructions to form a smooth dough.
If making by hand bring the ingredients together until a soft dough is formed. You might need to adjust flour or water slightly.
Sprinkle your worktop with flour and turn the dough on to a work top. Kneed for 10 minutes until smooth and elastic.
For kneeling novices kneeding develops the gluten in the bread which helps the bread to rise. Think of kneeding like giving the bread a really intense massage.
I kneed by pressing the fingers of one hand on to the bread, rolling it forward until the bread is on the ball of my hand then rolling back. I then swap hands.
Preheat the oven to 180c.
When the dough has risen split it it to 6 equal portions and loosely roll into balls.
Leave for a further 5 minutes whilst you prepare two large baking sheets by either lightly oiling, flouring or my preferred choice, using a nonstick mat.
Place the pita in the oven and check after 5 minutes. The should have puffed up and be a light brown but not yet starting to go crispy/darken. They may need up to 10 minutes.