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pitta bread


1 lb (450g) gluten free white bread flour
5 fl oz (150mls) soya or rice milk
2 tsp dried fast action yeast
2 tsp caster sugar
½ tsp baking powder
2 tb sp light olive oil
5 fl oz (150mls) plain soya yoghurt
1 large egg (lightly beaten)
Large pinch salt
Extra ¼ tsp light olive oil









Pre-heat oven to:
GM7, 425F, 220C




Time to make;
30 min's.

Freezes well.
Defrost under grill or in a toaster.






In a bowl, stir together the milk, 1 tsp of sugar and 1 tsp of yeast. Leave this mixture for 15-20 min's for the yeast to dissolve and for the mixture to become frothy.

In a large bowl, sieve together gluten free bread flour, salt and baking powder. Stir in the remaining tsp of yeast and sugar, 2 tb sp oil, yoghurt and egg. Mix together well until a dough has formed.

Knead the dough for approx. 10 min's until it becomes smooth and satiny in appearance.

Place ¼ tsp of oil in the bowl and knead this gently into the dough. Form the dough into a ball.

Cover the bowl with cling film and place in a warm draught free place for 1 hour or until the dough has doubled in size.

Heat the oven to maximum temperature and place a baking tray in the oven to heat up.

Punch down the dough and knead it again.

Divide the dough into 6 equal portions. Roll each into a ball.

Roll out each ball into a pitta shape. Cover the dough (both the used and the rolled out dough) with a tea towel. They tend to dry out very quickly.

Remove the hot baking tray from the oven and place 2–3 pitta's on the tray.

Place in back in the oven and bake for 3 minutes. They should puff up slightly.