Pitta Breads

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pitta Breads to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pitta Breads, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 tub natural yoghurt
• 1 groundnut oil for frying
• -SPICES-
• 1 tb coriander seeds
• 1 tb cumin seeds
• 1 tb paprika
• 2 red chillies
• 1 sm piec ginger
• 3 tb yoghurt
• 2 tb turmeric
• 1 tb garam masala

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Blitz all the spices together until finely ground in a coffee grinder

Step 2: Technique & Execution

Stir in 3 tablespoons of yoghurt

Step 3: Technique & Execution

Cut the tofu into squares 2"x2", coat with lemon juice and sprinkle with salt

Step 4: Technique & Execution

Marinate in the spice mix for at least one hour

Step 5: Technique & Execution

Skewer them on to bamboo skewers and set aside

Step 6: Technique & Execution

Finely slice the red onion and cucumber and mix together with the coriander