Herb Pita Bread (V) (G) (H) (D)
Makes 8 pita bread
Ever wished you have a sandwich bread that can hold the fillings in like a pocket? This is probably what you are looking for!
Ingredients
3 cups all purpose flour
1 1/2 teaspoons active dry yeast
1 1/8 cups warm water
1 1/2 teaspoons sugar
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon onion granules
2 teaspoons herbs (coriander/parsley/oregano/basil/mixed)
Method
3 cups all purpose flour
1 1/2 teaspoons active dry yeast
1 1/8 cups warm water
1 1/2 teaspoons sugar
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon onion granules
2 teaspoons herbs (coriander/parsley/oregano/basil/mixed)
Method
- Mix sugar with the warm water in a large mixing bowl until all the sugar has dissolved
- Sprinkle yeast on top and mix until just combined. Leave it until foamy (about 10 minutes)
- Add vegetable oil into the bowl and mix
- Pour in all the remaining dry ingredients and mix well. You could substitute the flour with a mixture of 2 cups all purpose flour and 1 cup of wholemeal flour for a healthier version.
- Tip off the content onto a lightly floured surface and start kneading. Add more flour along the way if you feel it is still too sticky on your finger.
- Once it feels more elastic, smooth and not sticky, roll the dough into a cylinder then cut into 8 equal sizes and roll each of them into small balls.
- Line a baking tray with a baking paper.
- Roll each ball using a rolling pin to about 6 inches in diameter and arrange them on the baking paper. Do this until you have completed all the 8 balls.
- Cover the baking tray with a damp towel or a cling film and leave them to rest in a warm place for 30 minutes.
- Preheat the oven to 250 degrees Celcius
- Place one tray at a time into the oven. Bake for 4 to 5 minutes or until lightly brown and puffed up then flip to the other side and bake for a further 3 to 4 minutes or until the other side is also lightly browned.
- Transfer them on to a plate then cover with a cling film so that the steam from the hot pita bread softens it. Once cool you can transfer them into an air tight container or a seal-able bag and keep refrigerated.
- To fill this pita bread, you could either cut the pita in half and you will get 2 pockets OR you could slice around 1/3 to 1/2 of the perimeter of the pita (like filleting the pita bread) carefully so as not to poke your knife into the other side of the pita bread and you will get a large pocket.
- Once refrigerated, these could keep for more than 2 weeks
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