Fluffy Pitta Bread with Carom Seeds (Ajwain)

Pitta Bread with Carom Seeds
Middle Eastern Bread

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Serves: 4
• Rating: 5.0
• Dietary Information: Vegetarian
• Views: 6638

Pitta bread with carom seeds, also known as ajwain or omum, is a traditional Middle Eastern flatbread that’s full of flavor and light in texture. The addition of ajwain imparts a distinct, slightly bitter and aromatic flavor to the bread, offering a lovely depth that complements many dips or dishes. This recipe delivers soft, pillowy pittas that are quick and easy to prepare, making them a perfect accompaniment to any meal, especially in vegetarian spreads.

Ingredients

Instructions

1. Prepare the Dough: In the bowl of a stand mixer, combine the brown flour, ajwain, and salt on one side of the bowl, and place the yeast on the opposite side. This prevents direct contact between the yeast and salt, which can affect the yeast’s activity.
2. Mixing the Dough: Add the rapeseed oil and 120ml of water into the mixture. Turn the mixer on low speed with the dough hook attachment and gradually add the remaining water, a little at a time, until a soft, sticky dough forms (you may not need to use all the water).
3. Kneading the Dough: Once mixed, add a bit of oil to your hands and knead the dough for 5 to 10 minutes, either by hand or in the stand mixer, until the dough becomes smooth and less sticky.
4. First Rise: Lightly oil a bowl and place the dough inside. Cover it with a damp cloth or plastic wrap, and leave it to rise in a warm area for about 1-2 hours, or until the dough doubles in size.
5. Preheat the Oven: While the dough is rising, preheat your oven to 220ºC (425ºF) and place a baking tray or, if you have one, a baking stone, in the center of the oven to heat up.
6. Shape the Dough: Once the dough has risen, gently punch it down to release any air pockets, then knead it for a few more minutes until it’s smooth. Dust your work surface with flour and divide the dough into 6 equal portions. Shape each portion into a ball, then flatten each ball with your fingertips. Roll them out into oval shapes, about 1 cm thick.
7. Bake the Pitta: Carefully remove the hot baking tray from the oven and dust it lightly with flour. Place the flattened pittas on the tray, ensuring they don’t overlap. Bake for 5-10 minutes or until the pittas puff up and the tops start to turn golden brown.
8. Finish and Serve: Once baked, immediately remove the pittas from the tray and wrap them in a clean tea towel to keep them soft and warm. Allow them to cool slightly before serving.

Allergen Information

• Contains gluten from the brown flour.
• Suitable for vegetarians.

Dietary Preferences

• Vegetarian – This recipe is entirely plant-based and free from any animal products.
• Vegan-friendly alternative – Can be made vegan by ensuring that the oil used is plant-based, which it already is (rapeseed oil).

Tips for Best Results:

• Warm Environment for Rising Dough: If your kitchen is cold, you can create a warm environment by preheating your oven to a low temperature (about 30ºC or 85ºF), turning it off, and then placing the dough inside to rise.
• Flour Variation: You can experiment with different types of flour, like whole wheat or spelt, for a healthier or more earthy flavor.
• Serving Suggestions: Serve your freshly baked pittas with a variety of dips such as hummus, baba ganoush, or tzatziki. They also make a great side for grilled vegetables or curries.

Conclusion

Pitta bread with carom seeds brings a delightful, aromatic twist to a traditional Middle Eastern flatbread. The soft, fluffy texture combined with the subtle hint of carom seeds makes this bread a versatile addition to any meal, especially for those looking to explore the bold flavors of vegetarian cuisine. Quick to make, this recipe is a crowd-pleaser and a sure way to elevate any dish it accompanies. Enjoy!