Foolproof No -Fail Pita Bread


Pita bread

We all have those week spots when it comes to the food. Well, at least I do, and I’m not ashamed to come clean here. I do like desserts and ccocolate and all that, but my major crave is always bread. I’d say it’s that Polish upbringing,  where bread was a staple of most of the dishes during the day. I do remember having slice of fresh crusty bread with…butter and sugar,  or with plain yoghurt. For breakfast,  lunch, snack and dinner… Imagine that ;)

This of course comes with a price, which is a tyre around my waist I can’t get rid of for some time, so hopefully one day I’ll be strong enough to say no to glutinous breads. Pray for me ppl ;))
When you move to the vegan side of the spectrum, you realise that egg, milk and butter is added to most of the baked goods,  so you have pretty minimal choices of indulging if that’s your thing. That’s unless you wiling to spend some time in the kitchen.

I love baking, it’s such a rewarding part of the whole cooking thingy,  and doing it without any of the regular stuff was a challenge I was happy to accept.
I will share with you all of my creations, but today is all about delicious pita bread.
It was one of the first one to try, because it’s just so cool to stuff it with whatever you want and munch on it, and its free from all the vegan not allowed items.
It’s super easy and if you don’t count the dough rising,  super quick. The recipe calls for mix of whole wheat and all purpose flour, but if you can get your hands on Atta- whole wheat flour from India use it by itself,  makes best pitta ever.


1.5 cup whole wheat flour
1.5 cup all purpose or bread flour, plus up to 1 cup for fin
1.5 cup of warm water
1/2 Tbsp active dry yeast
1 Tbsp salt
2 Tsp sugar

1 Tbsp olive oil

And it goes like this:

Mix 1/2 cup of water with yeast and sugar, until the sugar dissolves and set aside for 10 to 15 min, you should see foamy layer created on the top of the mixture, this means that yeast was activated and it’s ready to go. In the meantime,  siff the flours and salt together and create a well inside. Pour the yeast mixture inside the well, and gently start work on the dough. You can now slowly add remaining water, to crete kinda sticky type blobish thingy. Prepare large bowl, cover it with olive oil so the dough won’t stick to it, transfer the dough, cover and set aside for at least 30 minutes. Waiting time depends from the type of yeast you use, but in general 30 to 45min should be enough.  The dough will double in size and will look bit spooky.
Set your oven on 380 degrees Celsius and leave the tray inside so it’s nice and hot for the pitas.
Punch down the doigh, and slowly adding flour start to work on it until firm and smooth. Shape balls size of the palm of your hand (or maybe larger if u have small hands) and let it rise for 15 more mintues. Then roll on a flour dusted surface discs of  desired size, and place them on the hot tray in the oven, you should ne able to fit max 4 pitas in one go. Then observe them, as it will happen rather quickly.  Well, you can jump to the loo if u need to, but be back because you’ll miss the show. Witjin 10 minutes our lovely discs will start to puff up, creating air pocket inside, wait 1 or 2 more minutes, you can flip it on the other side if u want a bit of crisp and leave for 2 extra minutes.  Take it out from the oven, let it cool for a minute, but if you want to make nice pita pocket, cut it when still hot.
Stuff it with whatever you might feel like and enjoy every comforting bite of it.

Don’t forget to add some love into it.



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Kinga Kruk

Kinga is all about the food. She became vegan over a year ago and that led to discovery of major passion for cooking, preparing and sharing her love for food with the world. For the last half year she is part of the Eat.Co family serving delicious vegan creations in the Koh Pha Ngan restaurant.

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