Sandwiches don’t always have to be made with sliced loaf bread. So many other breads can be used for making delicious sarnies. Buns, pitas, baguettes, and flatbreads are all great vessels.

Recently I came across my old rye square recipe. As soon as I saw it, I realized that I must make a thicker and softer version of it. I added some white wheat and whole wheat flours to the mix to make it lighter and increased the recipe ingredients in order to make the squares thicker.

This is a super simple bake. It’s quick and easy and the result is unique and tasty. You can adjust the seeds in the bread spice to your liking. You can toast them or leave them as they are, and you can choose whether to grind them or not.

This recipe makes 7 squares.

Watch the video down below for detailed instructions.

Ingredients

For the bread spice –

10g (0.35oz) caraways seed

6g (0.21oz) coriander seed

4g (0.14oz) anise seed

4g (0.14oz) fennel seed

For the dough –

300g (10.6oz) water

4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast

8g (0.28oz) salt

40g (1.4oz) barley malt syrup or honey

50g (1.75oz) whole wheat bread flour

150g (5.3oz) white bread flour

200g (7oz) wholegrain (dark) rye flour

To learn more about no-knead bread dough temperature control click here.

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Toast the seeds in a small pan on high heat for around 2 minutes until they become smoky and fragrant. Grind the seeds.
2. Make the dough. Pour the water in a large bowl. Add the yeast, salt, syrup, seeds, and whole wheat flour. Mix well. Add the white flour and mix again. Finally, add the rye flour and mix to a dough. *Desired dough temperature around 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
3. Cover and ferment for 30 minutes.
4. Fold.
5. Ferment for 30 minutes.
6. Roll the dough out to a rectangle measuring slightly more than 30cm x 20cm (12in x 8in). Trim the edges and cut the dough into 6 equal pieces measuring 10cm x 10cm (4in x 4in). Make another square from the trimmings.
7. Place the squares on a non-stick paper lined baking tray.
8. Cover and proof for 1.5 hours.
9. Spray with water and bake at 200C (390F) fan on or 220C (430F) fan off for 15 minutes.

Leave to cool down and make yourself an awesome sandwich!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

I decided to revisit my old Barbari bread recipe and update it to my current baking style. The old recipe required an autolyse step, quite a long slap & fold session, and several folds during bulk fermentation. All of which are time consuming, messy, and totally unnecessary. This new version only requires two folds and no kneading at all, and it skips the autolyse altogether.

Pretty much all of my old recipes can be made without kneading and with just one or two folds. We have whittled the baking process down to the bare essentials. No more time wasting and making a big mess to clean up.

This beautiful bubbly seeded flatbread is super light and airy, and full of flavour. You can choose any seeds that you like or any other toppings for that matter. You can skip the final shaping and use this dough to make focaccia or divide it and make pizzas.

You can cold ferment this dough if you want more flavour and a chewier texture. Place it in the fridge right after mixing; still give it the two folds at 30-minute intervals. The final proof on the next day may take 1 – 1.5 hours.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

190g (6.7oz) water

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

5g (0.17oz) salt

25g (0.9oz) olive oil

250g (8.8oz) white bread flour

For topping –

3g (0.1oz) sesame seeds

3g (0.1oz) fennel seeds

3g (0.1oz) poppy seeds

3g (0.1oz) caraway seeds

3g (0.1oz) linseeds

3g (0.1oz) garlic granules

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Dissolve the salt and yeast in the water. Add the olive oil and the flour. Mix to a dough. *Desired dough temperature around 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
2. Cover and ferment for 30 minutes.
3. Fold #1.
4. Ferment for 30 minutes.
5. Fold #2.
6. Ferment for 30 minutes.
7. Fold #3. Place the dough on a non-stick paper lined baking tray greased with olive oil. Spread some more olive oil on top of the dough.
8. Final proof 1 hour.
9. Shape the bread and top it with the seed mix.
10. Bake at 200C (390F) fan on or 220C (430F) fan off for 17 – 20 minutes.

Leave to cool down slightly, tear off a piece and enjoy!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

It’s not our first time making pide. It’s such a great snack that it deserves a revisit. While I’ve kept the filling as per my original recipe, I have changed the dough significantly. Instead of using water, olive oil, and egg, I decided to swap all those ingredients with yogurt. It’s such a unique bread dough ingredient. The acidity in yogurt has a tightening effect on gluten which allows us to add unreasonably large amounts of it without making the dough too wet.

This recipe has 112% yogurt. If that was water, we’d be working with batter not dough. But with yogurt it feels more like a 60% hydration dough. I also decided to substitute some whole wheat flour to improve the flavour.

The great thing about such a flatbread is that you can choose to add any filling that you like. It’s a blank canvas ready to be turned into your own delicious creation.

You can skip the long cold fermentation by leaving the dough to bulk ferment at room temperature for 1.5 hours. The final proof will probably only take 1 hour in that case.

This recipe makes 4 large pide. That’s enough for two greedy people.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

230g (8.1oz) white bread flour

20g (0.7oz) whole wheat bread flour

280g (9.9oz) yogurt (5% fat)

2.5g (0.09oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

5g (0.17oz) salt

For the filling –

400g (14.1oz) ground beef

50g (1.75oz) white onion

30g (1oz) green onion

15g (0.5oz) garlic

70g (2.45oz) bell pepper

70g (2.45oz) tomato

10g (0.35oz) parsley

20g (0.7oz) tomato paste

5g (0.17oz) salt

2g (0.07oz) black pepper

8g (0.28oz) paprika

25g (0.9oz) olive oil for cooking

Grated cheese for the cheesy version.

An egg for the ones without cheese.

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the dough. Combine the yogurt, yeast, salt, and whole wheat flour. Mix well to dissolve the salt and yeast. Add the white bread flour and mix to a dough. *Desired dough temperature 23C – 24C (73F – 75F).
2. Cover and refrigerate for 30 minutes.
3. Fold.
4. Cover and cold ferment for 18 – 24 hours.
5. Make the filling. Pour the oil in the pan and set the pan on high heat. Add the white onion, green onion, garlic, and bell pepper. Cook for 3 minutes until the vegetables have softened. Add the tomato, parsley, salt, pepper, paprika, and tomato paste. Give everything a good mix and then add the ground beef. Mix again and keep cooking whilst mixing occasionally for another 6 minutes. Transfer to a bowl and refrigerate to cool down.
6. On the next day remove the dough from the fridge and divide it into 4 equal pieces. Shape into dough balls.
7. Cover and proof for 2 hours. Let the filling sit at room temperature during this time.
8. Shape the pide. Roll out a dough ball to a thin oval shape. Spread ¼ of the filling on each oval leaving a little edge around the perimeter. Fold the edge over and pinch the ends together. For the egg version – pour ½ of an egg in each. For the cheese version – sprinkle the cheese on before folding up the edges.
9. Bake at 200C (390F) fan on or 220C (430F) fan off for 15 minutes.

Leave to cool down for a minute and tuck in!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

I was looking through some of my old videos to find something worthy of a remake when I came across the Pizza e Mortazza recipe that was published a couple years ago. It is an Italian bread made by baking pizza dough in two layers stacked on top of each other. During shaping the dough is coated with semolina which adds a nice texture. A layer of olive oil keeps the dough from sticking together which allows us to take the top off and stack a bunch of fillings on the bottom layer; then place the top back on to create a giant sandwich that can be cut into portions.

My old recipe used a pre-ferment and an autolyse step and it was kneaded using the slap and fold method. I don’t use any of those methods anymore. This new version is simpler, easier, and just as good if not better.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

190g (6.7oz) water

3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast

5g (0.17oz) salt

25g (0.9oz) olive oil

250g (8.8oz) white bread flour

Semolina for shaping

More olive oil

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Dissolve the salt and yeast in the water. Add the olive oil and the flour. Mix to a dough. *Desired dough temperature 24C (74F).
2. Refrigerate the dough for 30 minutes.
3. Fold #1.
4. Refrigerate for 30 more minutes.
5. Fold #2.
6. Cold ferment for 18 – 24 hours.
7. Pinch the dough in half and shape each half into a ball.
8. Place the dough balls on a tray sprinkled with semolina and sprinkle more semolina on top. Cover.
9. Proof for 1 hour.
10. Stretch one dough ball and place it in an oiled baking tray. Drizzle oil on top.
11. Stretch the second dough ball and place it on top of the first one. Drizzle more olive oil on top.
12. Bake at 200C (390F) fan on or 220C (430F) fan off for 25 minutes.

Leave to cool down. Open up and fill with your favourite fillings!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

There are countless different pocket bread recipes out there. Many cuisines feature their own unique pitas using various ingredients and preparation methods. I’m quite a big fan of flatbreads; you can find a whole playlist dedicated to them on my channel.

I wanted to make something simple and easy after all the rich and complex holiday bakes of December. And you can’t go wrong with fun little pocket breads.

What sets this type of pita apart is the use of durum wheat semolina, and a slightly different method of preparation. These breads should be on the thick side. The way we will achieve this is by letting the rolled-out dough rise one more time before it is cooked.

The breads are cooked in a pan, but you can also bake them in the oven. Cooking them in a pan will create a beautifully browned surface with an appealing pattern. But oven baked ones will be just as good.

It is a super quick recipe. From the time you mix the ingredients to the moment you can make your first sandwich no more than two hours will pass.

This recipe makes 6 small breads. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

110g (3.9oz) white bread flour

110g (3.9oz) fine semolina

30g (1oz) whole wheat flour

3g (0.1oz) instant dry yeast or 5g (0.17oz) active dry yeast or 9g (0.32oz) fresh yeast

5g (0.17oz) salt

5g (10.7oz) sugar

10g (0.35oz) olive oil

160g (5.65oz) water

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Combine the water, yeast, salt, sugar, oil, whole wheat flour, and semolina. Mix well to dissolve the salt and yeast. Add the white bread flour and mix to a dough. *Desired dough temperature 23C – 24 (73F – 75F). My dough tuned out a bit cooler, but it rose quickly anyway because I used warmer water to begin with.
2. Cover and ferment for 30 minutes.
3. Fold.
4. Ferment for 30 minutes.
5. Divide the dough into 6 equal pieces and shape into balls.
6. Cover and rest for 20 minutes.
7. Roll out the dough balls to flat discs about the size of the palm of your hand.
8. Cover and final proof for 30 minutes.
9. Cook on medium heat for around 4 minutes. Flip the bread every 30 seconds.

Stack the breads on top of each other and cover them to make them stay moist and flexible.

A cheburek is classic deep-fried Eastern European street food snack. It is made of a piece of unleavened dough folded over filling and shaped into a crescent. The filling is simple with only and few basic ingredients – ground meat (beef, pork, lamb, or even chicken), onions, parsley, salt, and a pepper. Unlike other pan-cooked flatbreads, this one is made with a raw meat filling which cooks along with the dough. The result is a kind of giant deep-fried delicious dumpling.

You can modify the filling by using any meat you prefer and by adding any spices and herbs that you like. Be sure to fry the chebureki in a deep pan because some of the meat juice will inevitably leak out and make the oil sputter and splash quite violently.

This recipe makes 5 chebureki which is enough for two hungry people.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

140g (5oz) water

5g (0.17oz) salt

10g (0.35oz) vegetable oil

250g (8.8oz) white bread flour

For the filling –

100g (3.5oz) minced onion

10g (0.35oz) chopped parsley

3g (0.1oz) salt

2g (0.07oz) pepper

250g (8.8oz) ground beef

Method

1. Make the dough. Dissolve the salt in the water. Add the oil and the flour and mix to a dough. Divide the dough into 5 equal pieces. Shape into balls.
2. Cover and rest for 15 minutes.
3. Reshape the dough balls, place them on a plate and cover them. Refrigerate for 15 minutes.
4. Make the filling. Combine all the ingredients in a bowl and mix together.
5. Shape the cheburek. Cover a dough ball with flour, flatten it by hand and then roll it out using a rolling pin. Place 1/5 of the filling onto one side of the dough and spread it out to cover it in an even layer. Moisten the edge of the dough and fold the loose side over to meet the other edge. Try to press out all the air.
6. Seal the edge by pressing with your fingertips. Crimp the edge by pulling the dough and folding it over repeatedly. Shape the rest of the chebureki.
7. Fry the chebureki in pre-heated oil at around 180C (355F) for 6 minutes. First, fry them for 2 minutes, then flip and fry for another 2 minutes. Then flip again and fry for 1 more minute per side. Drain on kitchen paper.

Leave to cool down slightly and tuck in!

Gözleme is a savoury Turkish flatbread that is usually made with unleavened dough. It can be filled with meat such as ground beef or lamb along with spices and vegetables; it can also be made vegetarian by filling with feta and spinach.

It looks quite impressive, but it is extremely easy to make especially because there is no fermentation to worry about. It is also extremely quick. It could be as little as one hour between mixing the dough and tearing into your first flatbread.

I decided to use yogurt as the liquid for this dough because it adds a nice tartness, and it also allows us to increase the hydration while still keeping the dough manageable and easy to handle.

You can adjust the filling to your taste with spices and herbs that you like most. These flatbreads can also be baked in the oven.

This recipe makes 6 flatbreads. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

200g (7oz) white bread flour

200g (7oz) Greek yogurt

4g (0.14oz) salt

For the filling –

250g (8.8oz) ground beef or lamb

60g (2.1oz) chopped spring onions

10g (0.35oz) garlic

100g (3.5oz) diced tomato

3g (0.1oz) salt

4g (0.14oz) ground coriander

4g (0.14oz) paprika

6g (0.21oz) cumin

2g (0.07oz) black pepper

20g (0.7oz) parsley

20g (0.7oz) tomato paste

100g (3.5oz) chopped spinach

60g (2.1oz) feta

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the dough. Combine the yogurt and salt. Mix well to dissolve the salt. Add the flour and mix to a dough.
2. Divide the dough into 6 equal pieces and shape them into balls.
3. Cover and refrigerate for 15 minutes.
4. Make the filling. Fry the beef in hot oil until browned. Add the spring onions, garlic, tomatoes, and salt. Mix and cook for 4 minutes. Add the dried spices, tomato paste, and parsley. Mix and add a splash of water. Cook for a couple of minutes until the water has evaporated. Add the spinach, mix it in and cook for another 2 minutes. Finally, add the feta and take the pan off the heat.
5. Transfer the filling to a bowl and place it in the freezer to cool down quickly.
6. Give the dough balls a fold and place them back into the fridge to rest for 15 minutes.
7. Shape the flatbread. Roll out a dough ball to around 20cm (8in) in diameter. Brush the edge with water to make it sticky. Place 1/6 of the filling and spread it out on one side of the dough. Fold the dough over and seal it up. Crimp the edge with a fork. Trim the rough edge with a pizza cutter or with a knife. Finally, brush the dough with oil on both sides.
8. Cook the flatbread on medium-high heat in a non-stick pan for around 5 minutes. Flip it every minute. Cook it on its side for 30 seconds at the end.

Leave to cool down and tuck in!

Flatbreads are wonderfully simple to make and extremely delicious. They’re probably the first breads humans ever made; and many tasty variations have been created over the ages. From traditional old school variants to cheesy stuffed super delicious abominations like the one you’re looking at right now.

It’s been a while since I’ve made any additions to the flatbread playlist, and I was craving something new. I looked in my fridge and saw ham, cheese, spring onions, and yogurt, and I decided to throw all of them into this recipe.

Yogurt is a great water replacement in bread dough. Its acidity tightens the gluten structure and allows us to add an unreasonable amount of it. This recipe contains more yogurt than flour. Yogurt also contains fat which makes it a convenient two-for-one ingredient.

This recipe makes 5 flatbreads. You can adjust the filling; as long as it’s not too wet, anything will work.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

270g (9.5oz) 5% fat yogurt

4g (0.14oz) salt

3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.32oz) fresh yeast

250g (8.8oz) white bread flour

For the filling –

200g (7oz) cheese. I used gouda.

100g (3.5oz) ham

30g (1oz) spring onions

1 garlic clove

Sesame seeds for coating

Oil for cooking

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the filling. Grate the cheese, chop the ham, cut the onions, and grate the garlic. Mix together and divide into 5 equal pieces. Shape into balls and place in the fridge for later.
2. Make the dough. In a large bowl combine the yogurt, yeast, and salt. Mix well to dissolve the salt and yeast. Add the flour and mix to a dough. *Desired dough temperature 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Mine turned out cooler, so I extended the fermentation times to 60 minutes.
3. Ferment for 45 – 60 minutes.
4. Fold.
5. Ferment for 45 – 60 minutes.
6. Divide the dough into 5 equal pieces and shape into balls.
7. Ferment for 45 – 60 minutes.
8. Fill the dough balls with the cheese and ham filling.
9. Final proof 30 minutes.
10. Cook the flatbreads on medium-high heat for 4 – 5 minutes flipping every minute.

Leave to cool down slightly and tuck in.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

This type of meat stuffed pita is popular in Middle Eastern cuisine. It is usually stuffed with beef or lamb flavoured with aromatic spices and seasonings. A dip of yogurt, sesame paste, lemon juice, and herbs is commonly served alongside these delicious little pockets.

I made my own pita, but this recipe can easily be done with store bough pita. It’s mostly about the filling and the dip. But knowing you I’d guess you will be making your own bread. It is super easy after all and it will of course be better.

You can use any spices you like when making the filling. If you don’t want to bother looking for or can’t find some of them, then you can swap them for others or leave them out.

If you want to make the pita on the same day let it bulk ferment for 1.5 hours at room temperature with a fold halfway through. I would suggest reducing the amount of water to 170g (6oz) to make the dough easier to handle.

This recipe makes 8 pieces. It’s enough for two very greedy people.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

125g (4.4oz) white bread flour

125g (4.4oz) whole wheat flour

5g (0.17oz) salt

2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast

5g (0.17oz) olive oil

180g (6.35oz) water

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

For the filling –

250g (8.8oz) ground beef or lamb

50g (1.75oz) onion

2 garlic cloves

15g (0.5oz) tomato paste

5g (0.17oz) paprika

4g (0.14oz) salt

3g (0.1oz) cumin

3g (0.1oz) coriander

2g (0.07oz) black pepper

2g (0.07oz) allspice

1g (0.035oz) clove

1g (0.035oz) nutmeg

1g (0.035oz) cinnamon

0.5g (0.017oz) cardamom

For the dip –

1 garlic clove

15g (0.5oz) lemon juice

5g (0.17oz) parsley

30g (1oz) tahini

200g (7oz) yogurt

Salt and pepper

Method

1. Make the filling. Combine all ingredients and mash together. Divide into 8 equal pieces. Cover and refrigerate until needed.
2. Make the dip. Combine all ingredients and mix together. Cover and refrigerate until needed.
3. Make the dough. Combine the water, yeast, salt, and olive oil. Mix well to dissolve the salt. Add the flours and mix to a dough. *Desired dough temperature around 24C (75F). If it turns out a little cooler, like mined did, it’s ok.
4. Cover and refrigerate for 30 minutes.
5. Fold.
6. Cold ferment for 18 – 24 hours.
7. Divide the dough into 4 equal pieces and shape into balls. Cover and proof for 1 hour.
8. Pre-heat the oven to 240C (465F) fan on or 250C (480F) fan off. Also, pre-heat your baking tray/steel/stone or whatever you plan to bake the pita on.
9. Roll the dough into a flat disc shape.
10. Bake for 3 – 4 minutes until puffed up and slightly browned. Leave to cool down.
11. Cut each pita in half and fill with the meat mix. Flatten. Brush with oil on both sides.
12. Cook on medium heat for 4 – 5 minutes. Flip every minute.

Leave to cool down slightly and tuck in!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Pita is one of the first breads I ever made, and I imagine that many of you have already tackled it. The recipes for it are usually simple and the methods of preparation are extremely easy and beginner friendly. One of the first videos on this channel was for pita. Since then, I have updated the basic recipe and turned it into a cold fermented dough to improve flavour and to make it even easier.

Lately I have been converting my old recipes to be made without kneading and summer being here I thought I might update the pita once more. Now we have the ultimate easy pita recipe. The formula has been altered slightly. I have increased the hydration and added a little bit of olive oil for richness.

Mix the dough, let it rest, divide, shape, cold proof, roll out, bake, enjoy! If you don’t want to wait you can make it on the same day. Simply let the dough balls ferment at room temperature for 45 – 60 minutes.

This recipe makes 4 pitas. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

125g (4.4oz) white bread flour

125g (4.4oz) whole wheat flour

5g (0.17oz) salt

2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast

5g (0.17oz) olive oil

180g (6.35oz) water

To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Combine the water, yeast, salt, and olive oil. Mix well to dissolve the salt. Add the flours and mix to a dough. *Desired dough temperature around 24C (75F).
2. Cover and refrigerate for 30 minutes.
3. Divide the dough into 4 equal pieces. Shape into balls and place on a greased plate or tray. Rub the dough balls with a little bit of olive oil. Cover with clingfilm and place in the fridge.
4. Cold proof for 18 – 24 hours.
5. Pre-heat the oven to 240C (465F) fan on or 260C (500F) fan off. Also, pre-heat your baking tray/steel/stone or whatever you plan to bake the pita on.
6. Roll the dough to around 2x its footprint. You can make round or oblong pita.
7. Bake for 3 – 4 minutes until puffed up and slightly browned.

Leave to cool down and assemble a delicious sandwich!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.