Wholemeal Pitta Bread

Possibly one of the hardest working guests at a Meze Feast,  a freshly made, quality pitta bread is so great for dipping in to whatever you fancy.  This simple one from honeyandspice works especially well with a pizza stone.

Flavours from the Middle East continue to grow in popularity around the globe and what better time to infuse your Tahini or Harissa with an extra virgin olive oil of supreme quality than now?  The nights are getting colder and darker and the flavours of Morocco, Tunisia and Algeria are a perfect way to warm up from the inside. 

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Ingredients

  • 1/2 tablespoon dried active baking yeast
  • 150ml warm water
  • 1/2 tablespoon Morocco Gold extra virgin olive oil
  • 1/2 teaspoon salt
  • 125g plain flour
  • 125g wholemeal flour

Instructions

  1. In the bowl of a stand mixer, mix together the yeast and water. Allow to stand for 5 minutes or until frothy. Then add the extra virgin olive oil and salt and stir to mix.
  2. Pour the flours into the stand mixer bowl. With the dough hook attachment, beat the mix until it forms a dough. Continue to knead at low-medium speed for 10 minutes.
  3. Cover the bowl with cling film and pop into a warm spot for about 45 minutes or until doubled in size. Alternatively, you could do a cold-prove overnight in the refrigerator. If doing a cold rise, allow the dough to sit at room temperature for about 1 hour before proceeding to the next step.
  4. Preheat the oven to 200 C / Gas 6 with a pizza stone set on the floor of the oven (or on the lowest rack).
  5. Punch the dough down and divide into 6 to 8 pieces. Allow the dough to rest under a damp tea towel at room temperature for about 30 minutes.
  6. Roll out the dough to the desired thickness (you don't want them too thick or too thin) and cover with a damp tea towel. Repeat with the remaining dough balls.
  7. Place the shaped dough onto the pizza stone and allow the bread to puff up like a balloon, about 3 to 5 minutes, then immediately transfer onto a cooling rack. Place a tea towel directly over the pitta bread and carefully squish out the air. Serve warm with Mediterranean dips or as an alternative to sliced bread. Enjoy!
  8. Cook's note: You may need to add a little more/less water to the dough, depening on the age of your flours. You can also make this recipe by kneading the dough by hand.
  9. Prep:25min › Cook:3min › Extra time:1hr15min proofing › Ready in:1hr43min

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