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LOOKING for: Yeast Free Breads (Pita bread, flatbreads, etc.)
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Posted by Tammy Conolly (conollyt@swbell.net) on Mon, Jan 14, 02 at 13:49
| I'm allergic to yeast and am looking for recipes for yeast free breads, in particular pita bread -- I'm getting tired of tortillas. Any flatbread recipes would be welcome. Thanks, Tammy |
Follow-Up Postings:
RE: LOOKING for: Yeast Free Breads (Pita bread, flatbreads, etc.
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Be forewarned, pita bread has yeast in it.
(I found out the hard way.) - Jane |
RE: LOOKING for: Yeast Free Breads (Pita bread, flatbreads, etc.
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You cannot make pita bread without yeast. Yeast is what makes it puff up and have the shape it does. Sorry!!
If you made it without yeast, it would be a tortilla...seriously. Because, both have the same ingredients, except the pita bread has the yeast. I have made pizza crust using my biscuit receipe and instead of cutting out biscuits, roll it into a greased pan. Nonstick would probably work or a pizza stone. |
unleavened griddle-baked pita
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| Here's a yeast free version of pita 3 cups flour
1 teaspoon salt
1 to 1 1/2 cup warm water
vegetable oil combine flour and salt. stir in enough water to form a ball- and stir til smooth. knead on a floured board 5 min. divide into 12 portions and form into smooth balls. Cover with damp towels and let rest 10 minutes. Press each ball flat and roll out on a floured surface to 6 inch circles. Grill on a lightly oiled griddle, about a minute per side. |
RE: LOOKING for: Yeast Free Breads (Pita bread, flatbreads, etc.
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| You should visit www.allrecipes.com and check out their selection of quick breads. There are so many to pick from, not all sweet. Lots of cheese type breads. I would also try a search engine like www.askjeeves.com. That's how I've found all the sites I get my recipes from (including this one). Good luck! |
RE: LOOKING for: Yeast Free Breads (Pita bread, flatbreads, etc.
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| Roti does not have yeast in it. I don't have any recipes for it at hand, but as I remember it is very similar to the yeast-free version of pita listed above. |
RE: LOOKING for: Yeast Free Breads (Pita bread, flatbreads, etc.
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| My wife can't eat normal wheat or yeast, and I found this recipe on http://www.greenland.com/ of all places which worked quite nicely. The recipe as presented on the site: ------------ 400 g (14 oz) flour
10 g (0.35 oz) baking powder
30 g (1 oz) salt
1/2 dl (1.5 fl. oz) olive oil
A little water, if required Dough: Mix the flour, baking powder, salt, olive oil and a little water, if required. The dough should then rest for 20 minutes. Form 4 pitas and bake them in the oven for 10 minutes at 250° C (480° F). ------------
I used Spelt wheat (some people with a regular wheat allergy or candida etc. can eat spelt) and Rumford brand baking powder. Be sure to mix the dry ingredients well first. You do not need even half the amount of salt shown (those Greenlanders must love salt) and yes water is required, somewhere between a half and a whole cup. Sprinkle in the water as you mix until you get that perfect consistency, where all the dry ingredients pulled into the dough but it doesn't stick to your fingers. Kneed a bit then cover and rest it as stated. |
Here is a link that might be useful: Greenland food
yeast free/egg free bread
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| i have recently found out that i am allergic to yeast and eggs and am starving for bread |
RE: LOOKING for: Yeast Free Breads (Pita bread, flatbreads, etc.
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I make yeast free pita all the time. i made upmthe recipe myself but it seems to be universal.
I use whole wheat flour, ingreds are according to my needs at the time. I don't measure but I will try to come close. 1/2 cup whole wheat flour
about 2 tablespoons water
a dash of salt mix this together and add more water or flour just to make a stiff dough. Let it rest for about 10-15 minutes then cut in half and roll out thin to form a pancake.
on a dry griddle that is very hot grill for about 2 minutes and the edges look dry turn over and cook about the same time, it will start to puff up in places, I tap on the places that do not puff up with my finger then that part will start to puff. Sometimes you have to turn it a third time to get it to puff, or seperate.
You can you the same with corn tortillas, the same principle. When you use Masa, that is very fine corn meal, it usually puffs up on the third turn.
My friend was born and raised in Mexico and that is how they make pockets there. They never use yeast on their tortillas or pockets. |
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