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
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.