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NEFF Recipe: Pita Breads

6 pieces


  1. 225 gr spelt flour (Type 630)
  2. 1 tsp sugar
  3. 1 tsp salt
  4. 15 gr fresh yeast
  5. 140 ml tepid water
  6. 2 tsp olive oil
  7. 1 tbsp sesame and black cumin seeds


Mix sugar and salt in a bowl. Dissolve yeast in tepid water and
add olive oil in a separate bowl. Slowly add flour and knead for
five minutes until the dough is smooth and elastic. Leave in a
bowl and allow to rise at level 1 dough proving programme for 40

Separate dough in six equal pieces and roll into balls. Allow to
rest for another five minutes. Sprinkle flour on your worktop and
flatten each ball into a 15 cm oval form. Place the ovals on a flour-
covered tea towel and cover with a moist tea towel. Allow to rise
for another 30 min.

In the meantime preheat the oven with the ceramic baking stone
for 30 minutes. Use a brush to dampen the pitta breads with
water, then sprinkle the prepared seeds. Bake pita breads on the
hot stone between 10 and 15 minutes.

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