:: Photo updated on 24 December 2008 ::
Mini pita bread - new taste for breakfast. This bread is similar to chapatti in term of appearance and way of making. However, chapatti does not contain yeast and it is thinner.
Original recipe from My Resipi.
Ingredients (8 x 5"):
200gm bread flour
50g all purpose flour
150g warm water
5g sugar
5g salt
15g olive oil or cooking oil
2.5g dry yeast
Methods:
- Dissolve yeast in warm water, add sugar and cooking oil.
- Sift in flours and salt, knead well to form soft dough.
- Cover dough with damp cloth and let rise for 45 minutes or until doubled in size.
- Punch down dough and divide into 8 portions. Shape each portion into small ball, and let rest for 10 minutes.
- Preheat oven to 230C.
- Roll out dough on slightly floured surface, make a 5" wide circle and let rest for another 10 minutes.
- Bake in the preheated oven for 4-5 minutes.
this is good. recipe is a keeper.
ReplyDeletedelia, thanks for dropped by and glad that you like this recipe.
ReplyDeleteThis looks so incredibly simple! I bought some baked pita chips yesterday and they were stale: I could have made yours ;)
ReplyDeleteOoh thanks so much for this. For an Xmas event I was going to make my own wheat thins. But making my own pita bread with dip sounds way better. Great idea!
ReplyDeleteWow, they really puffed up, huh? They look great!
ReplyDeleteThose look heavenly! I've made pita bread before, but they never stay puffed for that long!
ReplyDeleteOlga:
ReplyDeleteTry this recipe next time, my hb loved it very much. He had some pita chips with olive oil and cheese.
Casi:
How's pita bread baking and the dip?
gaga:
yeap, they puffed up nicely. I always used this pita bread recipe, so far alright with my breads.
Y:
Those pita breads stayed puffed for long. Maybe because I let them on "standing" position soon after baked?
I have never made any pita breads. Thanks for the recipe. And good luck with DMBLGT.
ReplyDeleteI tried the pita bread after the cha siu pao. the dough puffed ! not to mention it's my first time. well it stayed puffed till the end 'cause a little bit overbaked but nobody complained .thank you so much
ReplyDeletecloudy
cloudy:
ReplyDeleteThanks for trying out this recipe and posting feedback here. Perhaps reduce the baking time or oven temp next time?
Hi
ReplyDeleteThanks for recipe. Can you tell me how many tea spoon is 2.5g of yeast? My scale cannot register such a tiny weight. I have tried making pitas before but they never puff up! I wonder if its the ovrn temperature? Anyway I will try your recipe and hopefully will have success.
Pat
Hi Pat,
ReplyDeleteFyi, 1 tsp of yeast is 4g. So 2.5g is 1/2 tsp + 1/8 tsp. All the best with your baking!