Pitta Bread (with a trio of delicious dips)



For the pitta

250g plain flour

2 tsp Malt Extract Heavy

pinch of salt

½ tsp baking powder

100ml milk

2 dessertspoons of olive oil


Coronation dip

100g mayonnaise

1 tsp medium curry powder

Heavy pinch of ground cinnamon

35g mango chutney

2tsp Malt Extract

As much sultanas and shredded chicken as you like


Raita dip

30g finely diced cucumber (seeds removed)

Fresh mint (to preference)

1tsp Malt Extract

150g natural yogurt (ideally full fat)



200g pot of Hummus

1tsp Malt Extract (to preference)


For the pitta

Bring all ingredients together by hand or machine to form a ball. Knead for 10 minutes. Lightly grease a bowl with oil, place the dough in the bowl and cover with cling film. Allow to rest in a warm place for 15-20 minutes.

Pre-heat a grill to medium heat, and cover the rack in tin foil which is lightly greased with oil. Divide dough into 5 dough balls, and roll quite thinly.

Place 2 or 3 pittas at a time under the grill and cook for 10 minutes – watch closely as they can quickly puff and start to brown!


For the dips

Blend in a bowl and decant into your serving


Find other wonderful recipes using Malt here .

If you would like to try Muntons Malt products, please visit Bakery Bits