Extra soft wholemeal pitta bread that is better than any shopbought variety. This wholemeal pitta is a great healthy choice; stuff with hummus and grilled vegetables for a satisfying lunch.
The ingredients
I’ve used wholemeal bread flour in this recipe. Wholemeal flour always produces more flavourful bread; and when combined with white bread flour, the combination is sure to produce a soft and chewy pitta. Pitta is commonplace in Mediterranean and Middle Easters cuisine where it is used as a wrap, or a pocket, to be stuffed with delicious protein and fresh veggies. Great Mediterranean vegan accompaniments include hummus, fattoush, falafel or baba ghanoush.
The method
With very few ingredients and just a few minutes of kneading, there really is no reason not to make your own pitta. This recipe produces the warmest and fluffliest of breads; it’s now my go to recipe when I fancy a quick and healthy lunch.
You may be asking why would you bother to make your own pitta? Well, after you’ve tried this recipe, I promise that you will continue to make pitta from home. This wholemeal pitta bread is superior to the bland, dry tasting storebought kind. I love to knead the dough and shape the flatbread using my hands; it all just adds to the rustic charm!
Ensure your oven is pre heated and is extra hot, we’re talking 230C fan hot. Bake for just 5 minutes until the pitta has ballooned into little pillows and has barely browned. Remove and leave to cool on a wire rack.
I like to enjoy my flatbread served warm from the oven, stuffed with hummus and olives and a good drizzle of garlic infused oil. For a slightly different lunch try serving toasted and dipped into a roasted peanut butter aubergine dip.
More Mediterranean inspired dishes
Roasted peanut butter aubergine dip
Aubergine with harissa, roasted chickpeas and saffron rice
Leave a comment and let me know how you get on making these wholemeal pitta bread. I’d love to see your creations over on instagram!
Wholemeal pitta bread
Ingredients
- 10 g dried active baking yeast
- 375 ml warm water
- 1.5 tsp sugar
- 300 g strong white bread flour
- 200 g wholemeal bread flour
- 1.5 tsp salt
- 2 tbsp olive oil
Instructions
- Add the yeast, warm water and sugar to a bowl. Mix gently and set aside for 10 minutes until slightly frothy, then stir in the olive oil.
- In a large bowl mix both types of flour and the salt. Add the wet ingredients to the dry. Mix well until it forms a shaggy, wet dough.
- Turn the dough out onto a generously floured surface and knead for 8 minutes. If the dough is too sticky to handle, add a teaspoon or two of flour until the dough is more manageable.
- Form the dough into a ball and place in an oiled bowl. Cover with a tea towel and leave to rise for 1.5 hours in a warm place.
- When the dough has doubled in size, gently press the dough with your fingers to release the air.
- Turn out onto a work surface and form into a rope. Measure the dough into 8 equal balls. Then use a rolling pin to roll each ball into an oval shape, approximately 5mm thick.
- Leave the pittas to prove for 20 minutes. Meanwhile pre heat the oven to 250C/ 230C fan and place 2 baking trays in the oven.
- Place the pittas on the baking trays and bake for 5 minutes. The pitta bread should balloon and lightly brown. Remove and leave to cool on a wire rack