This is an easy bread recipe that results in a soft, tender flatbread. My native Afghan friend says that this bread tastes better than the traditional pitta she buys at the store. Enjoy!
33 people made this
350ml warm water
1 (7g) sachet yeast
1 tablespoon caster sugar
500g plain flour
1 1/4 teaspoons salt, or to taste
60ml corn oil
1 tablespoon water
1 tablespoon caraway seed (optional)
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Cook:25min › Extra time:1hr30min › Ready in:2hr10min
In a small bowl, stir together 125ml of the warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
Place flour in a large bowl, and stir in salt. Make a well in the centre, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
Preheat the oven to 180 C / Gas mark 4. Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 15cm long, and 1cm thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking tray. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.