Fresh Milled Pita Bread

This recipe is a variation using my Italian Bread Base. This recipe includes my quick, no-wait yudane, to keep them soft and allow extra water without becoming too sticky, and some olive oil for added softness.

These are perfection for creating wonderful, full pockets and yet strong enough to hold up to whatever you put in them. Some ideas for a meal in a pocket would be chicken salad, chickpea salad, kale salad, sweet potato salad or fill them with lunch meat, roasted veggies and some dressing.

Or, cut them up into triangles and use them to dip into hummus, eggplant dip, bean dip, or guacamole! Use them as the bread in a cheese and meat board alongside some ranch or spinach artichoke dip.

What changed, and why?

We are using the amount of yudane we typically use in a bigger batch, to increase the softness of the pita without adding a ton of extras.

We have transformed this from a lean dough to an enriched one by adding olive oil. We left out the barley malt powder, and as always the lemon juice or vitamin c is optional.

Finally, we can bake these on a pan in the oven OR we can bake them on a skillet.

Change it Up

You can make various flavors of pita bread by adding herbs or spices to the recipe, by using a flavored olive oil, or even swapping the lemon juice for a flavorful vinegar.

Make it even softer by swapping water for milk or coconut milk. You could make a naan-style pita bread by using yogurt in place of some of the water.

Great Grains

If you want to use spelt or Einkhorn flour, you will need to use LESS water than this recipe states. Try dropping the water from 300 grams to 240 - 260 grams, and know that Einkhorn bread will always be sticky.