So, after eating leftover pizza from Bella Italia and my LAST focaccia from Italy for breakfast, I then spent the rest of the day morning my loss by making pitta breads to try to fill the gap the focaccia were leaving.
Side note: If anyone knows anywhere in the UK that you can buy these babies, please let me know!! Also give them a try whether you are gluten free or not, they taste sooo good!! especially topped with cheese.
^look at that texture!!!
Paul Hollywoods Gluten free pitta breads as seen in last years bake off for free from week.
Recipe at: http://www.bbc.co.uk/food/recipes/gluten-free_pitta_bread_09625
Ever since watching the episode I have been trying to find psyllium powder everywhere with no success until last Sunday. I think it is more widely available, I just didn’t look in the right places. Anyway after starting to make the recipe then realising I needed eggs that obviously for the first time ever, there was none in the fridge. So after a quick trip to Waitrose whilst leaving the psyllium powder soaking, I got on with making them.
The recipe seemed pretty usual for gluten free bread. Using psyllium powder instead of xanthan gum that I have used previously. One thing I wasn’t sure about was the table spoon of salt required. The final breads do have a good flavour but I am not sure quite so much salt is needed for it, especially when they have nigella seeds in.
I used to make my own gluten free bread all the time before uni mainly because it was better than what was in shops at the time. During uni, the flat was never clean enough to make bread without it getting contaminated and since then the bread on offer in shops has improved a lot. I still prefer fresh bread though! Hence my love of seeking out gluten free cafes and patisseries.
No matter how long it has been, one thing I definitely remember is that gluten free bread never doubles in size during proving, because gluten is essential for so many reasons at this stage of bread making. But this dough did!!
I was absolutely shocked when I took it out the boiler room. After seeing the jelly like texture of the soaked psyllium powder, I presumed it wouldn’t be much different to using xanthan gum because that too creates a jelly like texture whilst gluten is more elastic.
Here are a few of my final pitta breads. They may not all be the same size and shape but they are all perfect in my eyes. And they all have pockets!!!!
The recipe was very easy to follow and I would definitely recommend trying it. However, I would recommend using 3 tsps of nigella seeds instead of 3 tbsps as in the recipe because they become quite over powering in contrast to a filling. Also you could probably 3rd the portion of salt too, if you want a healthier pitta.
Nevertheless I am very happy with the result. I managed to make 16 100g (uncooked weight) pitta breads rather than 12 but that just means extra to be frozen for another time. I will definitely use this recipe again but probably with the changes I have suggested and maybe trying out the recipe with buckwheat flour for a different flavour.
Whether you are gluten free or just a lazy chef wanting an excuse not to kneed your dough – this recipe is worth a try!
No comments:
Post a Comment