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.
Ingredients
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150g buckwheat flour
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350g strong white bread flour
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2 tsp fast-action dried yeast
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1 tsp sea salt
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1 tbsp olive oil
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300ml warm water
Method
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Put strong white flour and buckwheat flour in a large mixing bowl, sprinkle in the yeast and salt
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Pour in the warm water and olive oil and mix together into a soft dough
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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.
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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.
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Preheat the oven to 230 - 250ºC and heat a large baking tray
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Tip out the dough onto a lightly floured surface and divide into eight balls
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Flatten the balls and roll out into ovals about 5mm thick
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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)
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Wrap the cooked pittas in a clean tea towel to keep them soft whilst you cook the remaining batches