Pita Bread

A few weeks ago we had the pleasure of reviewing the Moosewood Cookbook by Mollie Katzen, as part of the cookbook review initiated by Bernadette. Every month a group of chefs and cooks reviews a book by preparing recipes. Great initiative, one to follow.

The Moosewood Cookbook is an inspiring vegetarian cookbook with lots of recipes for tasty and flavourful snacks and dishes. We prepared three anti pasti from it and served these with sesame crackers and pita bread. When testing the recipes we used pita bread from the supermarket, only to find out how bland and tasteless it was. Obviously we needed to bake our own pita bread, which is a surprisingly simple thing to do.

What You Need

150 grams All Purpose Flower
50 grams Whole Grain Flower
3 grams Salt
3 grams Dry Yeast
120 ml lukewarm Water
1 teaspoon Ras el Hanout

What You Do

Mix flower, salt, Ras el Hanout and yeast. Add the water and knead for 15 minutes. Cover the bowl and leave for one hour on a warm spot. Preheat your oven to 240 °C or 465 °F. The baking tray should already be in the oven. Divide the dough in 6 balls. Dust your kitchen surface with flower and flatten the balls until they are 0,3 cm thick. Put the flattened balls on the very hot baking tray and bake for 7 minutes. Transfer the pita breads from the oven and let cool on a wire rack. Don’t forget to see what happens in the oven, it’s so much fun to watch the pita’s being baked!