None of the supermarket own brand at any of my local supermarkets or delivery co’s. Plenty of long life fancy brand junk that is good for 1 months - 1 years. Tastes like cardboard.
Tried to make my own yesterday.
Can’t believe how quick / easy it is. Mix, kneed, leave, cook for 5 mins as per the BBC recipe.
Anyone making pitta and adding anything interesting for flavour or got any tips to make it even better?
interesting
35p/6 wholemeal makes it my default bread these days, keep in the freezer, pop in the toaster
unfortunatly my cupboards will only provide salt and water.
https://www.bbc.co.uk/food/recipes/pitta_bread_97296
I've always used the The Mediterranean Dish but I guess they are basically all the same. I find some of the store bought ones can be rather chewy.
I've given up on pitta as it's such a pita.
Every time I use it for falafel or whatever, it just seems to fall apart.
Too delicate.
Wraps are easier.
Shame though, as you can't beat a pitta with butter and marmite fresh from the toaster, nursing the steam burns you got when you cut it open.
Warburtons soft pittas, filled with Aldi tempura chicken c/w iceberg lettuce, mayo and of course the obligatory pickled chillies or a dash of Encona is a filthy mid week treat.
Pitta bread, also known as unleavened bread.
How appropriate for the current time 😆
Warburton in stock but contains:
Dextrose, Sugar, Emulsifiers: E471, E481, Stabiliser: Xanthan Gum, Gelling Agent: E466, Soya Flour, Preservative: Calcium Propionate, Vegetable Oil (Sustainable Palm, Rapeseed), Flour Treatment Agents: Ascorbic Acid (Vitamin C), E920 (Vegetarian).
Part of what got me to try. Need to try and a little something for more flavour though…
For more flavour make sourdough pittas and use a quality organic flour. Mix of white/wholemeal/rye
YEp, pitta, chappatis, tortillas naans etc.
All piss easy to make and millions better than shop bought. more so than proper bread which is also relatively easy to make but more involved so much easier to justify shop stuff
As OP I've been making my own. Very easy indeed.
I started because of plastic they come wrapped in.
Also they are great to freeze. Just defrost and toast.
The recipe I prefer is Paul Hollywood. Ingredients: cold water, yeast, olive oil, bread flour.
the other great thing about them is they take almost the perfect amount of time as the average thing you eat with them takes to cook.
Have you tried cooking on a pizza stone in a hot oven? from my own trials seems to be the best way to cook and
dead easy to cook a batch whilst waiting for pizza dough to be ready on pizza night
On fillings I personally like pesto in a hot pitta, is coming up to wild garlic season too!