The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flat breads.

  • Pin It
johannesenbergur's picture

So... time to try something new and the pictures of the pita breads on the right side of TFL has always appealed to me.

Being European, I had to use some other measurements and didn't bother getting the exactly like the recipe, so here's what I did, inspired by

Ingredients: (Made 8 pita breads á 50g)


  • 1 dl tepid water

  • 15g fresh yeast

  • ½ dl plain natural yogurt (I can't seem to stop using this in my creations)

  • 5g sea salt

  • 5g honey

  • 10g olive oil

  • 50g durum/semolina flour

  • 150g regular wheat baking flour + some for dusting and adding as nessecary.

  • Optional: Spices (I used a tiny bit of ground chilli, smoked paprika and ground cilantro)


Mix the yeast with the water, add the yogurt, oil, salt and honey, mix well with a fork, till it's a greyish, oilish mixture.
Add the flour, a little at a time (100g) and stir with the fork as long as it makes sense.

Knead for around 10 mins or so. Let it rise under a luke warm tea towel in a warm place for 30 mins.

Carefully fold and strech the dough, and make a sausage. Cut the dough-sausage into appropriate size lumps, I weighed them and made them 50g. Let the pieces rest and rise for 5 mins.

Use a rolling pin to flatten the dough and hopefully you'll succeed in making them circular as well. Just make it really thin, not paper thin, but 3-5mm thick.

By this time your oven should be really hot (max. heat) and if you have a baking stone (which helps), it should be hot as well. Place the pancake lookalike dough onto the stone and bake them for 3 mins in 200°C or to taste. The breads should blow up like balloons.

Cut them up sidewise and enjoy your pitas.

Filling suggestion:
Garlic and herb roasted shoulder of lamb, sweet corn, tomato, cucumber, salad leaves and hot salsa.

...I'm going to quit blogging now and eat some more...

Subscribe to RSS - flat breads.