Mia Lane
These thin, round breads can be found all over the world – always under a different name: on the Indian continent they are known as roti, the Arabs call them chubs, the Italians invented focaccia and the Greeks know flatbreads as pita.
Flatbread – the original form of bread
A long, long time ago, almost when mankind learned to walk, we invented bread. The archetype of our numerous types of bread was the flatbread. The original flatbreads essentially consisted of coarsely ground grain and water and were baked on hot stones. Over time, slightly thicker variants with yeast were added. At some point, people came up with the idea of cutting up and filling these thicker flatbreads – the birth of a genuine street food recipe.
Make your own pita bread
- 250 g flour (type 450)
- 150ml of water
- 7 grams of yeast
- 2 tbsp olive oil
- 0.5 tsp salt
Dissolve yeast in lukewarm water. Add the flour, salt, and olive oil and mix to form a homogeneous dough. Cover the dough with a kitchen towel and let it rest for an hour. Then form the dough into even balls with a circumference of 2 cm and let them rest for another 15 minutes. Roll out balls and bake on a greased and floured tray at 240 °C for around 10 minutes.
