PITA

B

Recipe adapted from RED STAR active dry yeast 

1/2 tsp instant yeast 

120g water 

1/4 tsp sugar

25g oil

1/4 tsp salt

180g bread flour

1. All ingredients into the bread machine, dough cycle 15min, let proof 60min 
2. divide dough into 4 balls. 
3. Roll out each ball into a circle & place on a parchment lined baking tray.
4. Cover and let rise 15 minutes.
5. Meanwhile, preheat oven to 225’C 
6. Bake for 15min @ middle rack. 
7. The pita is ready when Puffed up and the edges slightly browned. Pitas will collapse and soften upon cooling.

ALMOND CHIA SEED CRUNCH

Almond Chia Seed Crunch

110g unsalted butter, at room temperature

80g brown sugar

1/2 tsp vanilla essence

125g cake flour

1 .25 tsp baking powder

1/2 tsp salt

2 tsp chia seed + 50g water, leave aside for 15min

60g almond, toasted & ground

1. Sift together flour & baking powder 
2. Add ground almond, salt & leave aside
3. cream butter & sugar until light
4. Add vanilla essence & chia seed+water,
5. Fold in dry ingredients 
6. Scoop onto parchment lined baking sheet
7. Bake in 170’C for 30min

Note:

1. Makes 16 cookies
2. To crisp, toast before eating 
   

JEMPUT PISANG