Pitta bread

bread pockets with black cumin
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Dough

Procedure
300 g white flour
1 tsp salt
¼ cube of yeast (about 10 g)
180 ml water
1 tbsp olive oil

Shaping

Procedure
flour for rolling out
black cumin for sprinkling

Dough

Procedure
Knead all the ingredients in a bowl into a firm, smooth dough. Shape the dough into a ball.
Return to the bowl, cover and allow to rise for about 1 hour until double in volume.

Shaping

Procedure
Briefly knead the dough on a floured work surface. Shape into 4 balls.
Roll out each ball into a round about 5 mm thick. Brush the rounds with a little water and sprinkle generously with black cumin seeds. Allow to proof for 20 minutes.

Baking

Procedure
Place an empty baking tray in the middle shelf position for preheating. Preheat the cooking space to 250 °C using the PizzaPlus mode.
Place the rounds on the hot baking tray – do this as quickly as possible so that little heat is lost – and bake for 8 minutes.
Wrap the pitta bread in a kitchen towel and allow to cool down.

Cooking steps

Procedure
Action
(Pre-)heat cooking space to 250°C with Pizza Plus
Action
Pizza Plus 250°C for 8 Mins

Tips

Black sesame seeds or cumin seeds, according to preference, can be used in place of black cumin seeds.

Baking tray

Shopping list
Quantity Ingredient
180 ml water
¼ cube of yeast (about 10 g)
1 tsp salt
flour for rolling out
300 g white flour
1 tbsp olive oil
black cumin for sprinkling

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