Left Continue shopping
Your Order

You have no items in your cart

LAST ORDERS FOR CHRISTMAS DELIVERY ARE 18TH DECEMBER. ORDER NOW TO SAVE ANY STRESS!

Pita Breads

Any plain dough, made using the SNK method using 450gms Bread flour, can be used to make pita bread, except dough with grains or seeds in it.

A blend of 1/3rd Wholemeal to 2/3rd White Bread flours or Bread mixes works great. Dough can be made in bread machine, “run on dough” setting, when risen, tip dough out and proceed normally.

 

Make the Dough by hand, using the SNK Classic Loaf Method.

  1. Measure all the dry ingredients into a bowl then stir well.
  2. Add most of the warm water to the dry ingredients, add the oil/butter, and mix thoroughly.
  3. Adjust by adding a little extra warm water, if necessary, to make a slightly sticky dough.
  4. Tip dough onto oiled or wet bench, do 4 stretch and folds. Return dough to oiled bowl.
  5. Cover bowl and leave in a warm place for 20 mins. Repeat the Stretch and Folds and return the dough to the bowl.
  6. Cover the bowl and leave dough to rise to double in size.

 

To make Pita Breads

  1. Tip the dough out onto a board dusted with flour, flip in the flour to coat all sides.
  2. Divide the dough evenly into about 12 pieces and shape each into smooth round balls.
  3. Leave the rounds of dough to rest for about 15 mins, (makes the dough easier to roll flat).
  4. Roll each dough ball into flat circles about 6 to 7 inches across.
  5. Place flat pita on bench dusted with fine semolina, allow to rest for 10-15 mins before cooking.
  6. Pre-heat your oven to the normal breadmaking temperature, place one or 2 flat black trays in the oven for a few minutes.
  7. Take a hot tray from oven, gently place onto it as many pita rounds as will fit, with no overlapping.
  8. Place tray back in the oven and cook for approximately 3-4 minutes. The cooking time may vary depending on the oven temperature. Repeat with the other tray, if using.
  9. The pita will puff up like balloons creating the pocket in the centre as if by magic.
  • Immediately remove from oven and slide puffy pita onto a tea towel on a rack to cool, be very careful of the hot steam inside. Flip the tea towel over the pita to keep soft.
  • When cooled, place pita into a plastic bag to store. Can also be frozen.
  • The pita can be filled with all the normal sandwich fillings, hot casseroles, taco fillings and are also great for hamburgers, slices of steak/chicken with salad or sausages & sauce at barbecues.