Pita Bread – the healthy version

Homemade, Healthy Pita Breads


50 grams of yeast
6 decilitres of water
1 tea-spoon of salt
350 grams of Graham flour (grahamsmel)
400 grams of plain flour

Making Pita Bread – the Healthy Version

Crumble the yeast into a bowl and add lukewarm water. Add salt and then the flour, little by little, until the dough becomes smooth and doesn’t stick to your hands. Knead the dough for a good bit, around 8 minutes. Cover your bowl with a plastic bag or a baking towel and leave it to rise for 1 hour.

Drizzle flour onto your baking surface and take out your dough. Part it into 8-12 pieces, depending on how big you want them, trying to get them equally sized. At this point you should take out your baking trays, covering them with baking paper (remember to keep one tray in the oven!). Take your balls of dough and use a rolling-pin to roll them flat, ca 1/2 centimeter thick. You can use a ruler to check. It is a good idea to flour both you baking surface and your rolling pin, to avoid the dough sticking to them.

Pull the rolled out pieces carefully onto your baking paper. You could get 4 pieces on each tray, depending on what size oven you have. Leave them to rise for 1 hour. As the rising time comes to a close you preheat the oven to 250 degrees Celsius, leaving the baking tray inside. The hot baking tray, in combination with the hot oven, will make the pita’s puff up and give them their characteristic look. Bake the pita’s in the oven for about 8 minutes, before taking them out and leaving to cool on a baking rack.

Homemade Pita Bread with Omelet and Salad
Homemade Pita Bread with Omelet and Salad


4 eggs
0,8 decilitres of cream (9%) (I used coffee cream)
Pinch of salt
50 grams of bacon
2 mushrooms

Heat a small frying pan (low to medium), and add the bacon. When it has sizzled some add the mushrooms in pieces. Whisk together coffee cream and eggs, add a pinch of salt. Tip the egg mix onto the bacon and mushrooms in the pan. Cover the frying pan in aluminum foil and turn the heat down to low. Let stay on the pan until the top of the omelet has set, and the eggs are no longer runny. Because of the cream the omelet is kind of firm and its easier to turn it around, especially if you have a Teflon pan. Get your spatula, preferably a flat one, underneath the omelet and swing the omelet around. It took me a little while to get good at this so if your insecure just cut it into cake slices and turn them around. Works a charm, and the people eating it will be non the wiser.

As you can see from the picture I had my pita bread in the oven a little to long to defrost, I ended up eating it as a kind of toast instead. I made a small salad from iceberg lettuce, cherry tomatoes, red pepper, cucumber, red onion and radishes. A little drizzle of dressing (rosemary oil, freshly cut basil, sugar, white balsamic salt and pepper) and the feast was prepared.

The pita’s make a great lunch with cheese and ham salad, omelet or hard-boiled eggs. Or you can use them to make your own pita bread pizzas.


One thought on “Pita Bread – the healthy version

  1. Pingback: Mini Pita Bread Pizzas | Cooking in Jordbrovej

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