Stunning malty nutty flavour pitta breads, perfect for chip butties :)
100g x EINKORN FLOUR
60g x BUCKWHEAT FLOUR
1/4TSP x PINK SALT
80ml x MILK + 20ml WATER(Mixed)
COMBINE ALL AND LET TO REST FOR 20mins.
LIGHTLY DUST THE WORKTOP WITH FLOUR
SPLIT THE MIX IN TWO.
ROLL OUT INTO PITTA SIZE PORTIONS
HEAT UP A LARGE BASE FRY PAN On HIGH BUT NOT BURNING POINT.
PLACE BOTH IN FRY PAN.
FRY FOR 1m EACH SIDE FIRST,
THEN FOR APPROX 30secs each SIDE OR U UNTIL THEY FILL WITH AIR
AND BUBBLES UP.
REMOVE AND LET COOL DOWN FULLY.
Added by: RHAN
Due to unprecedented demand, we have had to close our shop temporarily due to a backlog of orders.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers