Monday, October 24, 2011

Mini Pita bread

We had some company the other day and I whipped up a batch of mini pita breads to serve with salmon mousse and cucumber yoghurt dip. They're very simple to make and make a great alternative to crackers.

I use my basic bread dough recipe for the pitas.

Mix and need the dough until it's well worked and elastic. Then let it rise for about 30 minutes (at least doubled). Pre-heat the oven to 230°C with a heavy tray or stone in it.

Take a portion of dough and roll out to a couple millimetres thick.

Cut out circles with a ring cutter. I wouldn't recommend re-rolling out the cut-offs, instead use them all to form a loaf of bread or other purpose, as re-rolling will make the dough tough and unlikely to puff up when cooking.

Arrange the circles on a tray lined with baking paper and then slide the paper on to the hot tray/stone in the oven. Cook for 2-4 minutes, they should all be puffed up and brown edges. When they're cooked use a tray to slide the paper on to.

The pita's are great to stuff as well. Pictured above is a pumpkin lentil curry with coriander.


  1. I LOVE your blog! Its fantastic! Every recipe I have seen so far I would cook myself!

  2. I made this mini pita breads with mini falafel, cherry tomatoes, lettuce and garlic tahini sauce. A lot of work (mini pita, mini falafel, sauce), but definitely worth it. You couldn´t believe how gorgeous they were and how good they were.
    A success. Everyone at the party was like open mouth XD
    Thank you so much inspiring me to make this mini tiny food.
    Congratulations for your blog, Stephen!

  3. Excellent stuff! Kids are hoovering them up as soon as they come out of the oven and one has just commented " they're better than from the bakery Mum!"