Robust pitta bread

[Venisonpie]

Does anyone have a recommendation for a decent pitta bread? I've yet to find one that doesn't crumble.

[21TonyK]

I find wrapping in damp baking parchment and 30 seconds in the microwave softens most (Aldi, Lidl, Sainsburys etc) up okay.

Aldi also do a thicker Mediterranean style pitta which is quite good.

However, nothing comes close to making them yourself and eating fresh.

Edited by 21TonyK on Friday 10th January 06:48

[cml24]

21TonyK said:

However, nothing comes close to making them yourself and eating fresh.

I made them for the first time when I lived abroad and couldn't get them in shops and couldn't agree more! It's worth trying then you can vary them a bit perhaps to make something closer to what you'd prefer.

[Venisonpie]

cml24 said:

21TonyK said:

However, nothing comes close to making them yourself and eating fresh.

I made them for the first time when I lived abroad and couldn't get them in shops and couldn't agree more! It's worth trying then you can vary them a bit perhaps to make something closer to what you'd prefer.

I'm up for that! Would you be kind enough to share your recipe and method?

[21TonyK]

Not exactly traditional or authentic but if you want light but strong and chewy flatbreads this works for me.

400g strong white flour
100g wholemeal flour
200g luke warm water
100g full fat yoghurt
5g salt
5g dried yeast
5g sugar
25g oil

Mix everything, kneed and prove over night. Portion into 6, ball and prove again.

Oven on max, heavy frying pan/baking sheet on a medium heat.

Roll out one ball to an oval about 4-5mm thick. Place onto baking sheet then straight into the oven.

Should puff up after a couple of minutes. Flip if needed then onto a rack and cover with a damp cloth.

Repeat.

Edited by 21TonyK on Friday 10th January 14:40

[Venisonpie]

21TonyK said:

Not exactly traditional or authentic but if you want light but strong and chewy flatbreads this works for me.

400g strong white flour
100g wholemeal flour
200g luke warm water
100g full fat yoghurt
5g salt
5g dried yeast
5g sugar
25g oil

Mix everything, kneed and prove over night. Portion into 6, ball and prove again.

Oven on max, heavy frying pan/baking sheet on a medium heat.

Roll out one ball to an oval about 4-5mm thick. Place onto baking sheet then straight into the oven.

Should puff up after a couple of minutes. Flip if needed then onto a rack and cover with a damp cloth.

Repeat.

Edited by 21TonyK on Friday 10th January 14:40

Thanks v much.

[anonymous-user]

Eghoyan's bakery.

The company that most legit kebab shops use.

[Venisonpie]

DoodoolTala said:

Eghoyan's bakery.

The company that most legit kebab shops use.

Now that's a name from the past. I used to deliver flour there in the 90's - Tottenham I think?

[borcy]

The aldi specially selected ones are the best I've found so far.