Wholewheat Pitta

Following on from a discussion with Karen Booth, who this week presented us with wonderful looking low calorie Cajun Chicken Kebabs, I had been thinking about making my own wholewheat pitta bread, as it is impossible to buy locally in SW France and the long life packs of white pitta are rather too stodgy for my liking. Looking to see if there was a way to make them light, I got inspired by looking at The Little Loaf‘s Wholemeal Pitta Bread page.

Wholewheat Pitta - 100kcals each

So having some cubes of lamb left over from yesterday’s Lean Lamb Stir-Fry with Feta, I decided to make them into kebabs to go with pitta bread. Looking in the recipe book for my Panasonic Bread Maker, I was delighted to find that their recipe was for wholewheat flour and had no added fat

  • 250g strong wholewheat flour, preferably organic stone-ground
  • 1/2 tsp baking yeast
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 150ml water

You can’t get much simpler than that.

I left the bread-maker to do it’s Pizza Dough programme and went off for a cycle ride.

When I came back, the dough was ready. I decided to divide the mix into 8 (the recipe said 4), making each pitta just 100 kcals.

Making Wholewheat Pitta       _MG_3361

Rolled out and left to prove on a baking sheet for about 10 minutes, then baked in a hot oven (240c, I might do a little lower next time) for about 8 minutes, until puffed up and starting to colour.

Perfect!

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