Making your own flat bread is so easy and the reason I started experimenting was because I wanted to cut down on plastic bags. I know it’s not much but one less bag is one less bag in the landfill.
This is a recipe from zero waste chef – Anne Marie Bonneau. I didn’t want to turn on my large oven for just this one thing but even on stove top, they are incredibly soft and moreish. Normal bread making is an exact science but I think you will find pita bread is more forgiving with relaxed measurements!
380-390mls warm water (about 42 degrees C)
1 and ½ teaspoons sugar
2 teaspoons salt
3 tablespoons olive oil plus more for greasing the bowl and for frying if cooking pitas on the stove
1 packet instant dry yeast (7g)
3 and ¼ cups all-purpose flour, divided plus more for rolling out dough
Have you ever wondered where flat breads originated from? To cut a long story short, I will just attribute their origin to Egypt. Isn’t it remarkable that over the centuries they have been morphed and now several countries have their versions of flat breads? In India, we have specific names – chapati, paratha, kulcha, puri, naan , phulka – they are all flat breads but prepared differently.
Just a word about how much water to add. In my recipe, please note it is approximate as the amount of water needed depends on the flour and humidity in your location. Add a little at a time, that way you will have the right consistency for the dough. When you are making them ahead of time, stack them one on top of the other, wrap in foil and reheat in a warm oven.
This is affectionately referred to as “breakfast of champions”. In Punjab, people tend to have aloo paratha with some natural yoghurt on the side for breakfast. I prefer to make aloo paratha for lunch and serve with a simple cucumber raita.
400g atta (special flour you get from an Indian grocery store)