Black Garlic Kitchen

Black Garlic Grecian Pitta Bread

BGK’s Black Garlic pitta bread is a soft, yeasted Greek style flatbread with the smokiness of Black Garlic. Delicious served warm with a Greek salad, a dip or with your favourite Greek dish.

Black Garlic Grecian Pitta Bread

Prep: 30 mins + 1 hour proving | Cook: 3-5 mins per pitta | Makes: 8 | V

Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • 7g fast-action dried yeast
  • 1 tbsp caster sugar
  • 2 tsp Black Garlic Sea Salt or table salt
  • 100ml warm water
  • 2 tbsp Black Garlic Paste
  • 200ml whole milk 
  • 1 tbsp olive oil
 
  • 100ml olive oil for frying and brushing
  • Black Garlic Seasoning (optional)

Method

  • Put the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with a dough hook attachment.
  • Measure 100ml warm water in a jug and add the Black Garlic Paste, milk and 1 tablespoon olive oil. Whisk to combine. Add to the flour mixture. 
  • Knead the dough in the stand mixer for 8 minutes. Cover the mixer bowl with cling film. Leave in a warm place to rise for 1 hour or until doubled in size.
  • Divide the risen dough into 8 equal-sized pieces. On a lightly floured surface, roll out each piece into a circle (pitta) about 20cm in diameter. 
  • Heat a little oil in a large frying pan over a medium to high heat. Put 1 pitta into the frying pan. Brush the top with a little olive oil. Fry the pitta for 1 – 2 minutes until bubbles appear on the surface. When the underside is golden, flip and cook for a further 2 – 3 minutes. Repeat until all the pittas are fried. 
  • Wrap the pittas in foil and place in a warm oven.
  

To Serve: once cooked, brush the top of each pitta with a little olive oil and a sprinkle of Black Garlic Seasoning (optional). Serve warm.

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