I’ve got a lot of feedback on my Baguette post–readers telling me they loved the recipe and that they are slowly warming up to the idea of baking their own bread at home. I’ve had a friend write in and tell me that she made the baguette for the first time and her son loved it so much that she is determined to bake bread at home quite regularly now. It makes more sense when you think of it this way–would you buy your everyday chappatis/rotis from the local restaurant? Bread is no different.

Allow me to convince you with this simple recipe for Pita bread that I’ve adapted from here.

Ingredients:

  • 3 cups flour
  • 2 tsp. fresh or 4 tsp. dried yeast
  • 1 tsp. sugar
  • 1 tsp. salt
  • 2 tbsp. olive oil

Method:

  1. Place the flour in a large basin or mixing bowl.
  2. In a smaller bowl, place the yeast and sugar and pour over some lukewarm water. Leave in a warm spot for about 15 minutes until frothy.
  3. Pour the frothy yeast into the flour and mix well to form a soft dough.
  4. Next, mix the salt and olive oil on the side of your basin and work into the dough. The resultant dough should be soft and smooth like a baby’s bum.
  5. Cover with cling film or damp cloth and leave in a warm spot to double in size (about 15-20 mins.)
  6. Knock back the dough and divide into six equal portions. Leave to rest again for about 5-10 mins.
  7. Roll out each dough to about  inches in diameter.
  8. Slap onto a lightly greased and dusted baking sheet and bake for about 5 minutes in a pre-heated oven at 200 degrees centigrade.
  9. Watch in pride as the discs of flour puff up like well-blown balloons, bursting at the seams.
  10. Remove and cool.

Eat, toasted or plain, with freshly made Hummus:
Ingredients:

  • 1 large cup chickpeas, soaked overnight and cooked until tender
  • 2 tbsp. Tahini
  • 4 cloves of garlic
  • 1/4 cup good quality olive oil
  • Juice of 1 medium sized lemon
  • Salt to taste
  • Zaatar/Cumin seed powder/Chili powder to sprinkle on top

Method:

  1. Place all the ingredients in a blender and grind to a smooth paste. Top with a liberal glug of more olive oil and sprinkle condiments of choice.