Rosemary pitta bread with lentil flour

September, 2018

Rosemary pitta bread with lentil flour

Ingredients for 8 pittas:

200 g lentil flour
200 g wheat flour
½ yeast cube (21 g)
1 tbsp sugar
½ tbsp salt
9 tbsp olive oil
2 sprigs of rosemary
2 sprigs of thyme
4 garlic cloves
Coarse salt
Baking parchment for the tray


For the dough mix the yeast with the sugar and warm water in a large bowl. Bring the yeast mixture together with the lentil flour, wheat flour, salt and 5 tbsp olive oil and 250 ml of warm water, to a soft dough. Let it rise in a warm place for approx. 30 minutes. In the meantime, remove the leaves of the thyme and rosemary and chop finely. Peel the garlic
and cut into very thin slices.

Heat oven to 200°C. Knead the dough until smooth and elastic and let it rest for another 10 minutes.

Form a into a log shape and divide into 8 pieces. Flatten each piece into a oval, 2 cm thick disk. Place the pittas on a baking tray lined with parchment and poke each one a couple times with a fork.

Scatter over coarse salt, chopped herbs, sliced garlic and drizzle the remaining olive oil
over the pittas.

Let the pittas rise for 10 more minutes before baking them for approx. 20 to 30 minutes. Once they have a golden-brown color, take them out of the oven, let them cool off and serve fresh!

Our star of the recipe: