Pitta bread

I’ve been wanting pitta bread and hummus (Click here for homemade hummus recipe) for a couple of days now. I often wake up much earlier than my husband on the weekends, so I’ve decided to make these today as a Sunday breakfast.

makes 8

350g strong white flour
1 1/2 tsp salt
1 tsp sugar
1 tsp dried yeast
1 tbsp olive oil
200ml lukewarm water

1. Mix all the dry ingredients together in a mixing bowl. Put the water and oil in another bowl / jug. Pour the liquid onto the dry ingredients, then knead for 10 minutes. You can do this by hand, or use a food processor. I use the machine, on strength 1.


2. After kneading time, cover and leave to rise in a warm place for an hour. I usually use a metal mixing bowl, put some hot water at the bottom of the sink (about 2-3 cm / an inch), then place the bowl in the water.


3. Place the rested dough on a slightly floured surface, and cut into 8 pieces. Shape the pieces into balls, then cover with oiled cling film and leave to rest for 10 minutes.


4. After the resting time, flatten the balls with floured hands. Using a rolling pin, roll to oval shape flat breads, about 15cm (6 inches) long and 5mm (1/4 inch) thick. Cover, and leave to rise for 30 minutes.


5. Preheat the oven to 220°C (fan) / 430°F. Bake the breads for about 5-7 minutes. Remove from the oven and cool on a wire rack, then enjoy!



Chocolate bread

In my husband’s mind, I don’t make this bread often enough (he would still say this even if I made it almost every week). Chocolate bread might sound like a weird concept, and you would probably expect it to be sweet. I don’t think it’s either of the mentioned. Cocoa powder itself is always pretty bitter, and the bread only uses a little bit of sugar to counteract that. The taste of the bread is somewhere in a twilight zone between savory, bitter and sweet, and is quite addictive. You can of course alter the end taste by eating it with normal butter, nutella, peanut butter etc.

450g strong white flour
1 tsp salt
25g cocoa powder
1 sachet (7g) dried yeast
2 tbsp light brown muscovado sugar
300ml lukewarm water
1 tbsp olive or vegetable oil

1. Mix all the dry ingredients flour, salt, cocoa powder, sugar and yeast together. The cocoa powder tends to be a bit lumpy, you can either sift it through a sieve when adding it, or when mixing all ingredients together with a spoon just break the biggest lumps, which is what I do. Kneading the dough will get rid of the remaining lumps.

2. Mix oil and water together.  I use a food processor for kneading, but you can also do it by hand. Whilst mixing / kneading, slowly pour the liquid into the dry ingredients. Once it’s all mixed together, knead for 10 minutes. Cover with oiled cling film and a cloth, and place the bowl in a sink with some hot water at the bottom. Leave to rise for 1 hour.



3. Knead again for about 30 seconds. Shape to a log to be length / width of your bread tin. Slightly oil your tin, and place the dough in. Cover with the oiled cling film, and let rise for 30 minutes.

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4. Bake in preheated oven 200°C / 400°F for 25-30 minutes.

5. Cool on a wire rack.