Pita Bread
Following my recent move, I am quickly realising that I might be missing a couple of essentials in the kitchen & a large glass mixing bowl is clearly #1 on that list. Not to worry, I have since fixed this - thankfully, as we will be needing it for this gem of a recipe!
I don’t know about you, but my kitchen seems to always get messy when I make bread! No matter how careful I try to be, I consistently end up with clouds of flour on the counter, the floor & all over my clothes… But that will not deter me from continuing to try and make some, as there truly is nothing better than getting to enjoy a delicious piece of warm homemade bread.
Made with only a handful of ingredients, these delightfully light and fluffy Pita Breads are the perfect addition to any meal - dipped in a warming Winter soup, as a side to a hearty veggie curry or even slathered in all sorts of dips and spreads for a flavoursome apéritif. Simply have a play around with different herbs & spices to suit your needs - thyme, oregano, smoked paprika, cumin, za’atar, you name it!
Enjoy!
- Vegan Recipe -
PITA BREAD
150ml of lukewarm water
50ml of lukewarm almond milk*
11g of active dry yeast (2 packs)
1 teaspoon of unrefined brown sugar
300g of all-purpose flour
5g of salt
Extra virgin olive oil for proofing & cooking
Fleur de Sel
Mix of spices**
Add the lukewarm water and almond milk into a mixing bowl with the yeast and the sugar. Lightly stir and set aside until the top of the mixture appears foamy (approx 5-10 minutes).
Meanwhile, add the flour and salt to another bowl. Mix together until combined.
Once the yeast is foamy, add in the dry ingredients.
Mix the dough on low speed for 5 minutes, or until the dough is smooth and soft.
Lightly grease a large bowl with olive oil and add the dough. Cover with a damp cloth and leave in a warm place for 1.5 hours (the dough should double in size).
Lightly flour your countertop and scrape the dough out onto it. Knock the dough back by folding it inwards until all the air is knocked out.
Cut the dough into 6 equally-sized balls.
Flour a rolling pin and roll out a dough ball into an oval shape, about 3-5mm thick. Repeat with the remaining dough balls.
In a small bowl, mix 1 teaspoon of olive oil and a mix of spices of your choosing.
Heat some olive oil in a large pan and grill the pita bread on one side.
Lightly brush the bread with the oil and spice mix and add a pinch of Fleur de Sel. Once bubbles begin to appear, flip the bread over and leave to puff-up. Flip back and forth once or twice before setting aside.
Repeat with the remaining breads.
Serve warm or store wrapped in a clean dry cloth for up to 2 days.
Notes: *You can replace the almond milk with another dairy-free alternative - e.g. oat, soy, rice, etc.
**Use a mix of spices of your choice, e.g. smoked paprika, oregano, thyme, cumin, etc. - here, I used some Za’atar spice mix.
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