Pita bread

Ingredients

For 4 pita breads:

10ml of oilve oil
1 teaspoon of salt
10cl of Sojade Cream alternative
200g of wheat flour

Levain:

5g of dry baker’s yeast
125ml of warm water
150g of wheat flour

Preparation steps

Start by mixing the levain ingredients in a bowl to obtain a smooth, liquid paste. Cover with a cloth and leave to rest for 20 minutes.

Mix the other ingredients (flour, Sojade cream alternative, salt and olive oil) in a large bowl.

Gradually add the levain.  Knead for 5 to 10 minutes until you have a smooth, homogeneous ball.

Don’t hesitate to add a little flour if it sticks too much.

Place in a salad bowl and oil the top with olive oil. Cover and leave to rest for 2 hours. The dough should double in volume.

Deaerate the dough and form 4 equal-sized balls on a floured surface.

Cover and leave to rise for 30 minutes.

Roll out each ball with a rolling pin and leave to rest for 5 minutes.

Cook each pita bread in a hot, oiled frying pan.

Tips

Freeze cooked pitas to keep them for longer.
If you have a wood-fired oven, don’t hesitate to bake the bread in it for even more flavour.

Recipe created for you by:

Victor Courtois describes himself as a creator of gustatory pleasures.
With a passion for photography and culinary design, he creates simple plant-based recipes that are accessible to all, to make your food more plant-based.

@beautyfood.cooking