Laura
Arnold
Lara M
Sara Dobson
CibbuanoPitta Bread
November 29th 2007 11:36
Pitta Bread
I love making pitta bread! It makes me feel like a *real* baker! Haha If you’re a novice cook, then making pitta bread is also a sure way to making yourself feel like your on the way to becoming a pro! They’re very simple to make and look absolutely delicious when freshly baked! They go well with souvlaki or hummus or really any filling that you’re in the mood for. They also freeze well and come in handy for those random snack times! And whilst it is better if you do have a really hot oven, I made mine with a regular one and they turned out just fine! What I will say though is that it is best to cook them in shifts so that there is only a single tray in your oven at the one time, because continuous opening and closing of the oven does not maketh the best bread. It is also crucial to remember to sprinkle them with water just before you put them into the oven as this is necessary to help give them that trademark puff in the middle!
Pitta Bread
Ingredients: 10g fresh yeast, 2 tbsp olive oil, a pinch of sugar, 500g bread flour or plain flour, 1 tsp of salt, 100mL tepid water
Steps: Crumble the yeast into a bowl and add the olive oil, sugar and 100mL of tepid water. Mix through and leave for 10-15 minutes until it starts to look frothy. Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast mixture. Gradually mix the flour and yeast mixture (adding extra water if necessary) to form a soft dough. Turn the dough out onto a lightly floured work surface and knead for 10 minutes or until the dough is very soft and pliable.
Put the dough back in the bowl and cover with a tea towel, then a heavier towel and leave in a warm place for 1 hour until the dough has risen. Knead the dough quickly and divide into 12 portions. Roll them a little, dust lightly with flour then leave for another 30 minutes or so as they rise again. Meanwhile preheat the oven to 220 degrees Celsius and put 2 baking trays in the hot oven for 20 minutes so that they get really hot.
Roll out each ball with a floured rolling pin to make a slightly elongated round of 16cm. Carefully put them onto the hot baking trays and sprinkle lightly with water and put into the hot oven. Cook for about 8 minutes or until the breads puff up in the middle, turn over and bake for a further 2 minutes. Best served warm!
Makes 12
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