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Cypriot Pitta Bread (Envelope Bread)

Cypriot Pitta Bread (Envelope Bread) is a traditional Cypriot recipe for a classic flatbread that puffs up as an envelope for stuffing when cooked. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Envelope Bread (Cypriot Pitta Bread).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+75 minutes proving)

Serves:

10–12

Rating: 4.5 star rating

Tags : Vegetarian RecipesBread RecipesBaking RecipesCyprus Recipes



Ingredients


500g strong white bread flour
360ml warm water
1 tsp salt
1 tsp active, dried, yeast

Method:

Sift together the flour and salt then remove 120g of the mixture and set aside.

Combine the yeast and warm water in a bowl and stir to dissolve. At this point, blend in the 120g reserved flour and beat the mixture to make a thick batter. Cover with a cloth and set aside in a warm place for about 15 minutes, or until the mixture is frothy.

Blend the remaining flour into this frothy liquid then knead to form a thick dough. Shape this dough into a ball, sprinkle a little extra flour on top then cover with a cloth and set aside for 30 minutes to rise.

Turn the dough out onto a lightly-floured work surface and knead for 2 to 3 minutes then divide into 10 or 12 equal-sized pieces. Shape these into flat ovals. Cover the resultant pittas with a cloth and set aside to rise for 30 minutes.

Pre-heat your oven to 220°C and place a baking tray in the oven to get hot.

One the baking tray is hot, grease with oil then sit the flatbreads on it. Immediately return to the oven and bake for about 4 minutes, or until the pitta puffs up. Turn over and cook for 3 minutes more then remove from the oven.

Before use, the pitta breads are traditionally warmed on a barbecue or grill over charcoal. To use, warm the pitta breads up then using a sharp knife open a slit along side then open up the pockets and place the meat and vegetables from a kebab inside.