Yes, yes ,yes! I have finally come up with an easy clean eating pitta bread recipe. It tastes so much better than the shop bought version, has no presevatives and is so simple you will not believe it. It doesn't require any baking, all you have to do is make the dough, then pop it under the grill and let it grill for around 5 minutes. The best style of baking if you ask me.
For this clean eating homemade pitta bread I used Allison Wholemeal flour. Do not use wholemeal bread flour as it is too heavy and will come out as hard as a stone. You could try spelt flour too, but avoid using almond, coconut or quinoa flours.....I have tried all of them and they don't work.
This recipe requires no sugar, no yeast, no dairy and absolutely no preservatives, starches, flavourings, colourings or sweeteners. To ease the kneading I am sure you could use your bread maker.
Clean eating pitta bread recipe
Another ingredient is oil. I used cold pressed rapeseed oil from Borderfields, put I am pretty sure coconut oil or any other cold pressed oil would work too. For 'milk' I opted for unsweetened almond drink from Provamel. It contains only almonds, a pinch of sea salt and water. I love it in my porridge and smoothies but most of all for baking. It is refreshing, light and nutritious.
Optional ingredients are Nigella seeds. Have you heard of them before? They are tiny black aromatic seeds used in Indian cuisine mainly in curries, naan breads, over salads and even in biscuits. You can get them in Tesco for a pound, however they are optional in this recipe.
- 250 gr plain wholemeal flour
- ½ teaspoon baking powder
- 150 ml Unsweetened Almond drink from Provamel
- 2 tablespoon Cold Pressed rapeseed oil from Borderfields
- 1 teaspoon Nigella seeds (optional)
- pinch of salt
- extra flour for dusting
- coconut oil for greasing and to moisten the pitta
- Start the grill and preheat to medium heat
- First mix the flour, salt and baking powder together in a large bowl.
- Next mix the milk and oil together before adding to the dry ingredients
- Knead the dough for around 10 minutes until smooth and an elastic dough forms (it can be a bit sticky)
- Place in a lightly oiled bowl and cover with a damp cloth. Let it sit for 15 minutes.
- After 15 minutes take it out from the bowl and knead in the nigella seeds (If using).
- On a lightly floured surface divide the dough into four balls and roll and stretch them into oval pitta bread shapes
- Place them carefully on a preheated baking tray and grill for round 3-5 minutes until lightly browned.
- Brush with a dollop of coconut oil and serve immediately for the yummiest results.
Yum, I love freshly baked pittas. Now all that is left is to stuff them with something delicious or how about dipping them in a bowl of steaming hot sweet potato soup or spreading a thick layer of my peanut butter hummus? My mouth is watering!