Grilled pitta with rosemary
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
110 | grams | Wholemeal bread flour; (4oz) |
340 | grams | White bread flour; (12oz) |
1 | teaspoon | Sugar |
1 | teaspoon | Salt |
1 | Sachet easy blend size | |
280 | millilitres | Water; (10fl oz) |
1 | teaspoon | Chopped rosemary |
Flour for dusting | ||
Oil for brushing |
Directions
Combine both of the flours, salt, sugar, rosemary and yeast in a mixing bowl. Add the water to the mix until you have a dough that is soft but not sticky. Turn out the dough onto a floured surface and knead vigorously for 5 minutes. Place the dough back into a floured bowl and leave to rise for 30 minutes.
Meanwhile heat either a griddle pan or a normal grill to maximum temperature. Knock the dough around again for a good 5 minutes and then roll out with a rolling pin on a floured surface. Cut circles out with a knife or using a cutter. Brush each one with a little oil on both sides.
Place on the griddle pan or under the grill for 3 minutes on either side.
Converted by MC_Buster.
Per serving: 1244 Calories (kcal); 6g Total Fat; (4% calories from fat); 41g Protein; 251g Carbohydrate; 0mg Cholesterol; 2147mg Sodium Food Exchanges: 16½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 ½ Fat; ½ Other Carbohydrates Converted by MM_Buster v2.0n.
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