Pitta
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See also Arabic bread
Ingredients
- 400ml room temperature water
- 20g fresh or 10g active dried yeast
- 400g strong white flour
- 100g wholemeal flour (optional, or use 500g white)
- 2 tsp salt
- 2 tbsp olive oil, plus extra to grease
Method
- Mix flour Mix fresh yeast (if using) and water. Put flour, dried yeast (if using) and salt in mixing bowl (or mixer bowl) and quickly mix. Add oil and yeast water or water (if using dried yeast) and knead for 10 minutes - a little less in a mixer. All to rise for an hour or two.
- Divide equally into 6-10 pieces depending on how large you like you pittas. Shape into balls as for making bread rolls. Place on baking tray and put in fridge till ready to cook - this could be overnight, in which case cover with cling film.
- Heat oven up to maximum, preferably with a baking stone, for 40-60 minutes. Roll out each piece of dough 5mm thick, allow to rest for 10 minutes covered with a damp teatoqel. Bake on baking stone, flipping so that the side that was on the worksurface is now the top, for as long as it takes them to puff up - this doesn't take long. Don't allow them to brown - they should be white and pliable.
based on Felicity Cloake in The Guardian https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jul/13/how-to-cook-the-perfect-pitta-bread
pita