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Pita Bread

1 cup warm water

1½ teaspoons DigestEasy added to the water OR ¾ teaspoon Bake Aid sifted into the flour or added to the water OR ¼ teaspoon Relief added to the water

1 tablespoon olive oil

1 teaspoon salt

2 teaspoons sugar

3 cups plain flour (with Bake Aid sifted in if that is the method of choice)

½ teaspoon dry yeast

Use rice flour or wheat flour conditioned with Bake Aid for rolling

 

In a large bowl combine water with Biohawk product of choice added (unless using Bake Aid sifted into flour) oil, salt and sugar.  Add 1 cup of flour with the yeast and stir to combine.  Add remaining flour and knead to form a dough (add more flour if necessary).

If you have a Bread machine add ingredients in order listed and use the dough cycle. Omit the next step.

Put the dough into a bowl and lightly oil the top and cover.  Set aside in a warm place to rise until almost doubled (about an hour). Punch down dough.

Turn onto a lightly floured surface (use rice flour or Gluten Free Plain Flour with no Soy in it). Using a sharp knife cut into 8 even pieces. Form each piece into a ball and roll into a 15 to 18cm circle. As you roll the rounds set them aside on a lightly floured surface and loosely cover with a towel.

Let rise for 25 to 30 minutes until slightly puffy. (They will still be thin).

Preheat the oven to 260°C and place 2 rounds onto wire rack in the middle of the oven and bake for 4-5 minutes until puffy and just slightly browned. Remove from the oven and wrap in a damp towel to soften. Continue baking the remaining bread. Allow to cool completely while wrapped.

Store in a sealed plastic bag in the fridge or freezer. To re-warm pitas, wrap in a damp towel and then foil and place in a warm (100°C-120°C) oven for about 20 minutes.

 

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