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Fill these homemade pita breads with some kebab meats, gyro, falafel, vegetables, sauces, etc.

Pita breads

300 ml water
20 g fresh yeast
3 tbsp olive oil or turnip rape oil
2 tsp sugar or honey
pinch of salt
about 600 - 800 ml wheat flour

Crumble the yeast in a bowl. Warm the water until lukewarm, pour over the yeast and stir until it has dissolved. Add the sugar or honey, salt and oil.

Add flour and knead to get a rather firm-textured, non-sticky dough. If you want, replace about 100 millilitres of the flour with whole wheat flour which will produce a bit darker bread. Add more flour, if necessary  —  the dough should not stick to the bowl or the work surface.

Cover the bowl with plastic wrap and leave the dough to rise until about doubled in size. Punch down the dough, knead for a couple of minutes, divide into 10 equal pieces and roll them into balls. Roll out the balls into thin disks, about 3 to 4 mm thick and 10 - 15 cm in diameter. Place the disks on two or more baking sheets covered with parchment paper, cover with towel and leave to rise for about 20 to 30 minutes.

Bake at 250 °C for about 5 to 15 minutes, or until the breads are puffed up and lightly browned on top (see the picture below). Some of the breads may not always puff up and reasons for this may be that the dough has been left too soft and sticky, making it stick to the parchment paper, or it has been rolled too thin.

Pita breads puffing up in oven

Keep the breads warm loosely wrapped inside or covered with a towel. When serving, slit open at one side, fill with ingredients of your choice and eat immediately.

Recipe source: unrecorded Finnish source.


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