Einkorn Pitta Breads

December 29, 2017

Einkorn Pitta Breads

Written by RHIANNON EVANS

100g x EINKORN FLOUR

60g x BUCKWHEAT FLOUR

1/4TSP x PINK SALT

80ml x MILK + 20ml WATER(Mixed)

Method :-

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.

Centuries of milling

A mill was first recorded on this site in the Domesday book of 1086. We follow in the footsteps of generations of Millers. There is a sense of place and continuity at the heart of what we do.

Traditional Grains

We select our grains by their excellence, not the average. It is up to us to then capture and distil these flavours from the grain into flour through our precise and expert milling processes.

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Shipton Mill has been guided from day one by the mission to leave the earth in a better place than we inherit it. Being a champion for regenerative organic agriculture is one strand of this.

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