About this recipe:This pitta bread is simple and delicious. Wholemeal flour is combined with soya flour to make this recipe. The pittas are baked and sliced to form the pocket. Enjoy as a sandwich bread or with houmous.
Makes: 6 pitta bread
250ml warm water
1 (7g) sachet dried active baking yeast
1 tablespoon black treacle
1 teaspoon salt
190g wholemeal flour
130g soya flour
cooking oil spray
1 tablespoon dry polenta for dusting
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In a bowl mix the water, yeast, black treacle and salt. Let sit 5 to 10 minutes, then gradually mix in the wholemeal flour and soya flour. Turn out onto a floured surface and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel and let rise in a warm place for 1 hour.
Punch down the dough and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 3mm thick with a rolling pin. Cover with a towel and let rise 30 minutes.
Preheat oven to 230 C / Gas 8. Warm a baking tray in the preheating oven for about 2 minutes, then remove from heat and sprinkle with dry polenta.
Arrange the dough rounds on the prepared baking tray and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a damp towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.
Soya flour can be purchased in health speciality shops or online.