Pita from Ottolenghi Test Kitchen: Shelf Love (page 23) by Yotam Ottolenghi and Noor Murad

  • whole wheat flour
  • active dry yeast
  • plain flour

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy dreamy hummus; Tabbouleh fritters with quick chilli sauce; Burnt aubergine, tomato, and tahini; Peas, tahini, and za’atar

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Clog on May 22, 2022

    Easy to make. Fabulously soft.

  • reader1trees on March 31, 2022

    I found these very easy to make although I don't have a stand mixer and made them in my food processor instead. They came out of the oven looking beautiful and tasted delicious. If you're making them it's worth buying really good quality flour to get a better flavour. The ones I didn't roll out so far puffed up much better and were lovely and soft the following day too. I used a toaster to reheat them and sprinkled them with a few drops of cold water first which worked nicely. I'll definitely make these again and they'd be a good thing to make the day before to take to a picnic or a barbecue. They were much nicer than shop bought ones and just as versatile so well worth making.

  • Astrid5555 on November 08, 2021

    These are very easy to make and turned out beautifully. Will make again.

  • EmilyR on October 28, 2021

    Made the pitas baking at 550°F on a baking steel. They are a nice bread to add to my repertoire.

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