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Buckwheat Pitta Bread

One evening when I came to cook one of my favourite summer chicken dishes of marinated griddled chicken with a hummus dip and pitta bread, I realised that I had forgotten to buy the pitta bread.  Living in the middle of the countryside, it is not easy to pop out to the local shop after 5.50pm, so I thought I would have ago at making some.

I found a recipe online for white pitta bread, but I prefer wholemeal, so I thought I would have a go at making some buckwheat pittas, by replacing 20% of the strong white flour with buckwheat flour, and the results turned out very well.

Buckwheat Pitta Bread


  • 150g buckwheat flour

  • 350g strong white bread flour

  • 2 tsp fast-action dried yeast

  • 1 tsp sea salt

  • 1 tbsp olive oil

  • 300ml warm water


  1. Put strong white flour and buckwheat flour in a large mixing bowl, sprinkle in the yeast and salt

  2. Pour in the warm water and olive oil and mix together into a soft dough

  3. Tip the dough onto a lightly floured surface and knead for 5 - 10 minutes.  This may be done in a stand mixer with a dough hook if you have one.

  4. When the dough is kneaded place it in a lightly oiled bowl, cover with cling film or a damp tea towel, and leave in a warm place to rise for about 1 hour, until it is doubled in volume.

  5. Preheat the oven to 230 - 250ºC and heat a large baking tray

  6. Tip out the dough onto a lightly floured surface and divide into eight balls

  7. Flatten the balls and roll out into ovals about 5mm thick

  8. Lightly flour the preheated oven tray and place the ovals onto it, return to the oven and cook for about 5 minutes until puffed up and lightly browned (you may need to turn them after about 3 minutes)

  9. Wrap the cooked pittas in a clean tea towel to keep them soft whilst you cook the remaining batches

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