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Linseed Pitta Bread
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Linseed Pitta Bread
Rated 3.3 stars by 8 users
This is another one of Michele's wonderful recipes... she took our Linseed Bread recipe and adapted it slightly to make these little beauties! The pitta in the photo is filled with leftover Turkey Slaw.
Store in the fridge for 3-4 days or freeze.
If dividing the mix into 6, each pitta contains:
193 Calories / 1.1g Carbs / 10.8g Protein / 14.9g Fat / 5.8g Fibre
If dividing the mix into 4, each pitta contains:
289 Calories / 1.6g Carbs / 16.2g Protein / 22.4g Fat / 8.6g Fibre
Watch Ella make this on a Facebook live here.
Ingredients
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160g Milled Linseed (also known as flaxseed) - if you're not a fan of linseed, swap half of this for ground almonds.
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4 Large Eggs
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2 tsp Baking Powder
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120ml/g Water (warm is best)
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Pinch of salt
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Any other herbs / spices of choice
Directions
Mix the dry ingredients together in a small bowl.
Add the eggs and water and mix again until everything is combined. The mix will be quite gloopy and will thicken if it is left to rest.
I prefer to use the mix straight away as it's easier to spread. Divide the mix into 4 or 6.
Take a little over half of one portion and spread the mix as thin as you can in a non-stick frying pan, crepe pan or panini press. If your gadget tends to stick, add a dash of butter or oil to the surface before placing the mix on.
Take a fairly thin strip of greaseproof paper and fold it in half. Place this on top of the mix that has been spread out - this paper will create the pocket.
Add the rest of the linseed mix on top and spread it over to meet the mix underneath the paper, creating the second side of the pitta.
Allow the pitta to cook for a few minutes until you can pick it up with a spatula. Then, flip it over to cook the other side. If you're using a panini press, you won't need to do this - just close the lid to cook both sides at once.
The pitta is cooked when both sides are firm. Allow them to cool with the greaseproof paper inside.
Carefully run a knife through the pitta to ease the greaseproof paper away from the bread, then pull the paper out. We like to prop up one side of the pitta with a bit of scrunched up greaseproof to allow the inside to cool fully without becoming soggy.
