Homemade pitta bread

Cracking Good Food, www.crackinggoodfood.org

Cracking Good Food is based in Chorlton. It encourages cooking from scratch through practical workshops that are all about good old home cooking.

Reproduced from Didsbury Dinners: The Low-Carbon Community Cookbook


Serves 4–6

  • 750g/1lb 11oz self-raising brown flour
  • 420ml/¾ pint/15fl oz water or soya yoghurt
  • Pinch of salt
  • Pinch of sugar

Put the flour in a mixing bowl. Add the salt and sugar.

Fold in the water or yoghurt gradually with a spoon.

When combined, remove from bowl and knead it with your hands. Add more flour if the mixture feels too sticky. (The consistency is right if you can easily pull the dough off your fingers.)

Place the dough back in the bowl. Cover with a tea towel and leave to ‘prove’ for 20 minutes.

When the proving time is up, preheat the grill on a high setting, and remove the rack.

Pull off small balls of dough and roll them out into teardrop shapes, about 4 inches (10 cm) wide.

Grill them for 3–5 minutes each side until puffed up and slightly browned.



© Amanda Woodvine for Didsbury Dinners, 2o11. All rights reserved. Not to be reproduced in whole or in part without the permission of the copyright owner.

Food photography: © Chava Eichner