zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Paul Hollywood's Wholemeal pitta breads

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Paul Hollywood's Wholemeal pitta breads

    • Preparation time: 20 minutes + proving
    • Cooking time: 5-7 minutes
    • Total time: 27 minutes + proving

    Makes: 6

    Ingredients

    125g strong white bread flour
    125g wholemeal flour
    1 tsp salt
    1½ tsp instant yeast
    2 tsp olive oil
    160ml cool water
    Extra flour for dusting

    Method

    1. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the oil and 120ml of the water. Use the fingers of one hand to mix the ingredients together. Add the remaining water a little at a time until you have a soft, sticky dough and all the flour is incorporated.  You may not need all the water.

    2. Oil a clean work surface. Tip the dough onto the oil and knead the dough. Continue kneading for 5-10 minutes. The dough will become less sticky and feel smooth and silky when ready. Put the dough into a lightly oiled bowl. Cover until the dough has doubled in size. This will take between 1-3 hours.

    3. Heat your oven to 220C, gas mark 7 and place a bakestone or baking tray in the centre to heat up.

    4. Dust the work surface with flour. Tip the dough onto it and knock back the dough until it is smooth. Divide the dough into 6 equal pieces and shape each one into a ball. Flatten each ball with your fingertips, then roll into an oval, 5mm-1cm thick.

    5. Take the hot tray out of the oven, dust with flour and lay the pittas on them. Bake for 5- 10 minutes until the breads puff up and just begin to take on hint of colour.

    6. Wrap the pittas in a cloth, to trap the steam and keep them soft, and leave to cool. They are best eaten on the same day.

    © Copyright Paul Hollywood

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary