These pitta breads are delicious served freshly baked, warm from the oven. They make a good accompaniment to soups, dips and pâtés or they can be left to cool, then split and filled: try goat’s cheese with roasted vegetables and red onion rings; grilled meat and vegetables; or hummus and a crunchy mixed salad.
B1, folate, calcium
Substitute wholemeal flour for half the white flour. * For seeded pitta breads, brush the dough ovals with water, then sprinkle with sesame or other seeds before baking. Alternatively, knead 2 tbsp seeds into the dough in step 2. * For herb pitta breads, knead 1 tbsp chopped fresh rosemary or 2 tbsp chopped fresh basil into the dough in step 2.
White flour provides calcium, a mineral that is essential for healthy bones and teeth. Calcium is also important for normal functioning of nerve impulses and it aids blood clotting. * These pitta breads contain no saturated fat and almost no fat of any kind, making them an excellent healthy choice for a bread to serve with cheese, meat or other foods that are higher in fat.
- 02 Dec 2010
Very east to make. I just tried it this evening and they came out fine. Next time I'll experiment and add some herbs and onions to the dough. - 27 Aug 2017
Very easy recipe to make and follow. I did not hand knead but put it in the mixer with a dough hook and it worked really well. Good pittas - enjoying this evening! - 07 Mar 2017