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History Cookbook: Pita

About this recipe
Healthiness : (10 votes)
Difficulty:  1 out of 5 difficulty
Comments:
This needs a hot oven in which to bake it - please get help from an adult, both to put the pita in the oven and to remove it.
In case of anyone getting a burn, run cold water over the burn immediately for at least 3 minutes.
Preparation Time: 20-25 minutes + rising time
Cooking Time: 12-15 minutes
Number of servings: 6-8
Serving suggestions: With ful medames or hummus!!!
This is a vegetarian recipe


Flat breads have been made from pre-history until today. Pita would originally have been baked on hot stones and may well have had no yeast.

However, the ancient Egyptians and Greeks used yeast and it is this which gives pita its distinctive 'pocket'. This was used to scoop up food, such as ful medames, but in the west, nowadays, it is often filled like a sandwich and eaten for lunch or on picnics etc.

You can use any type of flour that you like - a mixture is often good - and add in seeds etc to your taste.

Delicious when warm and fresh from the oven!
Ingredients
  • 1 large teaspoon dried yeast
  • 1 teaspoon sugar
  • 2 tablespoons warm water
  • 500 gm wholewheat flour
  • 300 ml warm water
  • 1 level teaspoon salt
  • a good 'splash' of olive oil
Equipment
  • Teaspoon
  • Tablespoon
  • Large mixing bowl
  • Measuring jug
  • Stirring spoon
  • Damp clean cloth
  • Floured chopping board
  • Rolling pin
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Mix 2 tablespoons warm water with the sugar in a bowl, stir well and add the teaspoon of yeast
  2. Leave to rise in a warm place until bubbly on top
  3. Preheat the oven to hottest setting
  4. Put the flour and salt in a large bowl and make a well in the centre
  5. Pour in the yeast, warm water and a good dollop of olive oil
  6. Using a wooden spoon, keep stirring the centre gradually bringing in the flour from the outside until a stiffish dough is formed - you will need to use (clean) hands once the dough gets too hard for the spoon
  7. Turn out the dough onto a lightly floured board or table and knead for about 15 minutes (you cannot knead bread for too long and it is lovely for playing with!)
  8. Form the dough into a ball, cover with a damp, clean cloth and leave to rise till about double in size
  9. Remove the cloth and 'knock back' ie knead the risen dough for 2 or 3 minutes
  10. Break / cut the dough into 6 or 8 pieces and flatten each one with your hands or with a rolling pin
  11. Put them onto a lightly greased and floured baking tin (or line it with non-stick baking paper)
  12. Put into the oven for about 12 minutes (until a bit browned)
  13. Remove carefully. Split and fill whilst warm


These can be frozen and reheated - preferably in a hot oven or even a toaster (microwaves do not seem to suit bread very well).
Related Links
Pita - print view  Pita - print view

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Comments
There are 2 comments for this recipe.
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Name: Angel 15th September 2013
This is an awesome reipce. It is different than most bread machine reipces because you put the yeast in and let it activate. Normally it is the last thing put into a bread machine. I also like to make croutons with it!
Name: Jace 13th January 2012
This shows real expertise. Thanks for the anwser.
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