Recipes › Pitta Breads
These breads are best eaten fresh and warm, however, they will store for a day in an airtight container. Alternatively they can be frozen once completely cooled and then warmed through when required.
- Weigh the flour, baking powder and Xanthan gum into a bowl and mix thoroughly.
- Add the oil, yoghurt and water and mix with a wooden spoon (if mixing by hand) until you have a soft dough which comes away clean from the sides of the bowl. (You can cover the dough and let it rest for 10 minutes at this stage, however, it isn’t necessary to do so).
- Divide the mixture into 4 and roll each piece out on a lightly floured surface so that it is an oval pitta bread shape around ½ cm thick (no thinner).
- Place each pitta onto a dry baking sheet (a fish slice can help to prevent tearing) and place in the oven at 190°C/375°F.
- After 10 minutes turn the pittas over and return to the oven for a further 5 minutes.
- Remove from the oven and leave to cool on a wire rack. Each pitta will have the trademark ‘puffed’ appearance at this stage and once cooled can be split and filled or eaten with a favourite dip and salad.