Pitta bread


Well I’ve been doing an awful lot of sweet baking and cooking recently but my first love is still bread. And I have just baked up a batch of pitta breads. They are easy to do and relatively quick as you don’t need to leave them for a second rise.

The bread dough is a classic dough. I made wholemeal pittas so my dough consisted of:

500g strong wholemeal flour

10g salt

5g yeast

300g warm water

oil

Proceed as you would with a normal bread dough i.e. mix all the ingredients together and knead for 5-10 minutes to develop the gluten. Then leave to rise in a warm draught free place for about an hour. Put the oven on its highest setting 20 minutes before the end of the rise and place a baking stone or heavy baking tray in the oven to get hot.

After the dough has doubled in size knock it back and divide into equal portions and shape into balls – I normally use 70g portions so I can get 12 pittas from this batch.

Roll the balls out on both sides till you get the size of pitta you want.

Once they are rolled out, placed them on the baking stone/tray and bake for 2-3 minutes on each side – they will normally puff up and balloon slightly. Then remove from the oven and leave to cool.

I love to eat these with spicy chicken, grated cheese, salad leaves and greek yoghurt spiked with mint. Sprinkle on a little smoked paprika, cumin and fresh chilli and tuck in. Yummy!!

These are so light and a million miles away from the dry rubbish you get in the supermarkets. Believe me, when you have tried these you will never go back.

They are also great for freezing so bake a batch have one for lunch/dinner and freeze the rest. You will not be disappointed.

Perfect pittas!

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