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easy bread recipe

Bread & Dough Lunch & Light Bites Recipe

Za’atar Pita

za'atar pita recipe vegan

A Trip To Tel Aviv

Inspired by my trip to Israel (with the guys from Vibe Israel) here is a really simple pita recipe, which is topped with the beautiful seasoning za’atar. It’s not often I write about my recipes and the inspiration but I loved the whole experience of trying this bread in a busy side street in Jerusalem. It was humid November afternoon and we had been waving through the busy streets in Jerusalem.  Our amazing tour guide had just hopped across the stream of people to grab a huge pita, straight off the burner which was topped with garlic, za’atar and lots of olive oil.


As we were all tearing pieces off the bread we listened to a story of how the pitas came about, from the old wives tales of the women creating small businesses selling their version of pita. With tough competition from other bakers, it was about creating the most delicious. It was fascinating hearing how old some of these recipes would be whilst eating away. Either way I hope this version does it justice and inspires you to try za’atar pita.


These photos were taken by the very talented Amir Menahem – a magician when it comes to capturing  Vibe Israel tours!
za'atar pitas recipe easy and vegan
za'atar pitas recipe easy and vegan

Break Down Of Ingredients

Quick Yeast

For this recipe, you don’t need to activate the yeast before hand, it’s an ‘all in one’ recipe. The key is to have luke warm water to activate it once mixed together.

Strong White Bread Flour

You can use plain flour however I’d highly recommend strong white bread flour if you can get your hands on some.

Za’atar

I was lucky enough to pick up fresh za’atar from Israel when I visited in 2019. You can find za’atar in most supermarkets however if you have a middle eastern supermarket in your town / city, I will bet they have the best quality produce!

Extra Virgin Olive Oil

Again, sourcing a good quality olive oil will give this recipe a slight edge. Using a beautiful oil to garnish will compliment all of the flavours.


za'atar pitas recipe easy and vegan
za'atar pitas recipe easy and vegan

 

za'atar pita recipe vegan

Za'atar Pitas

Za'atar Pitas inspired by my visit to Jerusalem in Israel. Beautifully fluffy on the inside and with a golden surface topped with za'atar seasoning from Tel Aviv.
Prep Time 1 hr 20 mins
Cook Time 25 mins
Course Bread
Cuisine israeli

Ingredients
  

  • 380 g plain flour
  • 1/2 tsp salt
  • 1 tsp caster sugar
  • 7 g instant yeast
  • 280 ml lukewarm water
  • 1 1/2 tbsp olive oil
  • 1/2 tsp sea salt
  • 2 tbsp za’atar seasoning
  • 2 tbsp olive oil

Instructions
 

  • Simply mix the dry ingredients together in a bowl, then pour in the lukewarm water and olive oil, bring together to form a loose dough
  • Move onto a floured surface and knead for around 5 minutes
  • Pop back into the clean bowl with a glug of olive oil at the bottom to stop it sticking, cover in a tea towel and leave to proof for around 1 hour (if it’s cold in your home it make take 1.5-2 hours)
  • [preheat the oven to 200°C fan]
  • Once risen, knock back the dough and divide into 4 (you can divide into however many pitas you’d like to make)
  • Using your fingers, prod the each ball of dough until you’ve created the pita shape (should be around 1-2cm thickness)
  • Mix the olive oil and za’atar in a bowl and brush over the tops of the pitas and add a good pinch of sea salt to each then bake on a tray for around 12-15 minutes or until golden on top
  • Allow to cool and dip into some delicious hummus or extra virgin olive oil
Keyword bread, israeli, pita, pitas, pitta, tel aviv, za'atar
Bread & Dough Recipe

Garlic and Leek Twist Bread

leek and garlic twist bread lucy nd lentils vegan

Garlic and Leek Twist Bread Recipe

A savoury take on a light babka bread recipe, but using garlic and leek as the delicious filling. The idea is the bread is served like a pull apart bread served with soups, stews or for dipping in hummus. The twist method is really simple to recreate which I’ve shared on another twist bread recipe here.


Ingredients Breakdown

Leek- When leeks are in season, this recipe is perfect. You can swap them out for a thick pesto instead. If you dice the leeks into small chunks it makes it easier to fold into the bread. You can give the leeks a steam to release a little flavour before adding to the twist bread, or simply add them raw.

Butter- I refer to vegan butter as butter out of habit but you can use any dairy free spread or margarine whether it’s coconut based, soy based or oil based.

Sugar- If you’re sugar free, even just adding a little pinch will just help feed the yeast when activating. I’ve written caster sugar but you can use golden caster, cane sugar or even muscovado.

Garlic Powder- Using a garlic powder helps prevent the flavour from ‘burnt’ so by using fresh garlic it can sometimes catch and slightly burn. If you prefer to use fresh garlic or don’t have garlic powder, simply mince 1 garlic clove instead.

leek and garlic twist bread


Tips for the bread

Kneading- Careful not to over knead the dough, it should only take around 5-7 minutes. It should have a bit of an elastic feel, so if you stretch the dough out it will slowly ping back. If you prod a finger onto the dough it should create a dint but then spring back.

Rolling out- You want to roll out the dough to around 1cm thick to create a beautiful base to create multiple layers to the twist.

Yeast- By letting the yeast react with the warm water and sugar first it allows it to activate and wake it up. This step can be skipped if you’re in a rush however it does work a little better if following this step at the beginning.


leek and garlic twist bread


Featured in Vegan Food & Living Magazine for British Leek Growers Association.

vegan food and living magaine

leek and garlic twist bread lucy nd lentils vegan

Garlic & Leek Twist Bread

Delicious fluffy and light babka twist savoury bread with a leek and garlic butter filling. All vegan friendly, perfect to serve with soups, stews or to dip in hummus.
Prep Time 15 mins
Cook Time 35 mins
Proving time 1 hr 15 mins
Servings 8 slices

Ingredients
  

For the dough:

  • 400 g cups plain flour around 2 cups
  • 7 g Fast action yeast 1 sachet
  • 1 tbsp caster sugar to feed the yeast
  • 1 tsp salt
  • 210 ml room temperature oat milk ¾ cup
  • 60 ml olive oil 2 tbsp

For the filling:

  • 100 g vegan margarine ¼ cp
  • 1 medium leek around 150-200g
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1/4 tsp salt

Instructions
 

  • Add the luke warm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth
  • Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands
  • Move to a floured work surface and knead by hand for 5-7 minutes until, you can also add the dough to a machine and knead for the same amount of time
  • Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 ½ hours
  • Prepare the filling by finely chopping the leek then beating into the margarine, add the salt, pepper, parsley and garlic powder and mix until combined then leave aside
  • After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2-3cm thick
  • Spread the butter and leek filling onto the surface of the rolled out dough leaving just a thin border
  • Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands
  • Overlap the two strands, keeping the exposed filling facing towards you (this will help the butter ooze out and bake) then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes
  • Preheat the oven to 190º then place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes
  • Allow to cool and enjoy!
Keyword bread, easy bread recipe, Garlic bread, homemade bread, leek recipes, twist bread

If you liked this recipe why not try this biscoff babka bread.

chocolate & cinnamon babka vegan