fennel seed & polenta crusted pita bread
Cook time: 
Total time: 
  • 1¾C (6oz) plain flour
  • 1tsp salt
  • 1tsp sugar
  • 1½ tsp freeze dried yeast
  • 1tbsp olive oil
  • ½C (125ml) warm water
  • 1tbsp toasted fennel seeds
  • 2tbsp polenta
How to make it
  1. Combine the flour, salt, sugar, yeast and oil in a bowl. Add the warm water (should be about body temperature) and knead for about five minutes to combine. It will be a very sticky dough.
  2. Oil a bowl and place the dough in it. Cover in cling film and a tea towel and place in a warm place for an hour to rise. Meanwhile, pound the fennel seed and polenta in a mortar and pestle.
  3. Tip the dough out onto a counter top and cut it into four pieces (I tore it in my video, but that's because I forgot to oil my bowl!).
  4. Spread some cling film onto your benchtop and oil the cling film lightly. Place the dough balls onto the cling film and pat down until they are the size of a small hand.
  5. Sprinkle the fennel seed & polenta on top and leave to rest for 15 minutes.
  6. Meanwhile, heat your oven trays in a 220C oven. When ready, pull the tray out and sprinkle with lots of water to create steam (this will prevent the dough from sticking later). Quickly drop the pita dough top side down onto the tray, sprinkle with more fennel seed & polenta and pop the tray back in the oven for 6 to 7 minutes, watching to ensure they don't burn.
  7. If you've managed to get this far without sticking to your dough or burning yourself, well done! You can eat!
Recipe by onebitemore at https://www.onebitemore.com/2011/02/fennel-seed-polenta-crusted-pita-bread/