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Crisp pitta bread

Recipe from: 8/3/2000 12:00:00 AM
Ingredients 9
Servings 35


  • 2
    white bread flour
  • 15
  • 2
    packets instant yeast
  • 2
    extra-large eggs
  • 600
  • 300
  • 65
    butter, melted
  • dried herbs such as rosemary, marjoram and origanum
  • salt and freshly ground black pepper


5-7 min
Preheat the oven to 220 ºC and butter a baking sheet or lightly spray it with nonstick spray. Sift the flour and salt together. Sprinkle the yeast on top and make a well in the centre. Beat the eggs, milk and water together and add to the flour mixture. Mix to form a dough. On a floured surface knead the dough until smooth and elastic. Cover with a damp cloth and leave to rise in a warm place until doubled in volume. Knock the dough back and knead again. Break off pieces of the dough and roll out into thin circles with a rolling pin. Brush with melted butter and sprinkle with herbs, salt and pepper. Bake for 5-7 minutes until pale brown and crisp. (Alternatively, bake the bread until just done, brush with oil and grill in the oven until pale brown.) Break into chunks and serve with spreads and dips. Makes about 35 pittas.

Read more on: starch  |  bake

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