Traditional Arab pitta bread

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Arab Oatbread flour 390g
lukewarm water240ml
warm water 120ml
yeast1 packet
salt1.25 teaspoons
granulated sugar1 teaspoon
vegetable oil5g

Ingredients for the filling/topping


Dissolve yeast in the warm water. Add sugar and stir until dissolved. Leave to rest for 10-15 minutes until the water is frothy. In a separate bowl, mix the flour and salt. Make a small depression in the middle, and pour in the yeast water. Slowly add the lukewarm water, and stir with wooden spoon or rubber spatula until elastic. Place the dough on floured surface and knead for 10-15 minutes, until it becomes smooth and elastic. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down, and leave it in a warm place for 3 hours, or until it has doubled in size.
Roll out the dough, and pinch off 10-12 small pieces. Leave to rest on a floured surface for 10 minutes. Pre-heat the oven to 260ºC, with a wire rack and baking sheet on the bottom shelf. Roll out each ball of dough with a rolling pin into circles, about 14cm across and 6mm deep. Bake each for 4 minutes on the baking sheet until the bread puffs up. Turn over, and bake for another 2 minutes. Remove each pita with a spatula from the baking sheet.


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