I have joined in in the Foodblog Swap of Dutch and Flemish foodblfoggers again this month. This time I made these lovely pita breads from the Dutch foodblog Eef kookt zo. There was plenty for me to choose from. I chose these pita breads because they looked so yummy and I love homemade bread in general. These pita breads are much quicker to make than a normal bread and I liked to limit the time the oven was on because of this gorgeous hot weather we are enjoying lately.
The timing of me making these pita breads worked out nicely with our Chocolate Day, we like a good quality bread on our Chocolate Day! Because it was so hot, we organised a little picnic in the garden to get a good spot in the shade which we found under the apple tree. Luckily nobody got an apple on their head, because some are starting to fall out now.
I cut the pita breads open and everybody filled theirs with their favourite fruit, and chocolate of course. Delicious! This pita bread is very soft, almost like a flat bread roll, but slightly crunchy on the outside. So much better than any you can buy in the shops! The 6 little breads were gone in now time!
We don’t usually eat pita bread with fruit and chocolate of course. Usually my husband cuts some chicken meat in tiny pieces and fries it with lots of spices. Then we fill the pita bread with a salad mix, the chicken and a dressing or some tomato ketchup. Sometimes we would use some strips of steak and veggies.
Baking these pita breads is really easy and super quick. The dough needs to be kneaded, divided in 6 parts and rolled out slightly. Then they need one short rest (30 to 40 minutes) before they go in the oven for only 10 minutes! Compared to 2 times rising for an hour and 50 minutes in the oven for a normal bread, this is considerable time saving, don’t you think?
Wholemeal Pita Bread
|Prep:||Cook:||Yield: 8 pita breads||Total:|
- 200 grams of white flour
- 200 gram of wholemeal flour
- 1 tsp dried yeast
- 1 tbsp olive oil
- 1 tsp salt
- 250 ml lukewarm water
- Mix the salt, the yeast and the olive oil with the flour.
- Add part of the water in a little well in the flour and stir with a spoon.
- Start kneading by hand when the mixture becomes to stiff to stir.
- Add bits of water until all the flour has been taken on by the dough.
- Don't add too much, then the dough becomes sticky. If that happens add a little bit of flour again.
- Keep kneading until the mixture becomes a nice elastic dough, the gluten will take care of that.
- Now divide the dough in 6 balls of equal size and roll them into 6 little balls.
- Use the rolling pin to roll them into little flat breads of about 12 to 13 cm. Spread some flour on top of the rolls and on the dough mat if they get sticky.
- Put the rolled out dough on the oven trays (always lined with baking paper in my kitchen). Scatter a little bit of flour over them at this point for the rustic look.
- Cover the pita breads with a tea towel and leave them to rise for 30 to 40 minutes.
- Preheat the oven on 230 º Celsius.
- Bake the pita breads for 10 minutes only until they start to get a golden brown colour.
- Now get creative in dressing them up according to your taste!
from More Than Just Carrots