Pita Falastin
I've halved the quantities from the recipe to make 6 small pitta
Ingredients
- 375g flour, white bread flour or 300g white and 75g wholemeal flour
- 210ml water
- 2 tsp salt
- 1 tbsp dried yeast (or approx 30g fresh yeast)
- 35g milk powder (optional)
- 1 tsp sugar to start yeast if needed
- 1 Tbsp olive oil
Method
- Mix and knead - 10 minutes. Prepare the yeast if the type you are using requires it using some of the water and sugar. Otherwise dissolve the fresh yeast with the water. Just add fast action dried yeast with the other ingredients. Mix all the ingredients to make a dough. Knead well, 1 minute in a machine on slow, and then 7 minutes faster on 2 Kenwood
- Rise - 1 hour. Cover and allow to rise in an oiled bowl for 1 hours, until increase in size by about ⅓
- Divide and rest - 10 minutes. Start heating the oven on max temperature with a baking stone or heavy baking trays. Divide into 6 balls for this quantity of flour. Allow to rest on bench, covered for about 10 minutes or longer.
- Roll and rest - 20 minutes. Roll out thinly and rest another 20 minutes
- Cook - 20 minutes. Cook in batches of two or three. Place each pitta on the baking stone and bake for 3+ minutes, or longer of your oven doesn't get hotter than 230℃ - not too long or the pitta will be dry and tough
Falastin Sami Tamini & Tara Wigley
pita pitta flatbread
middle_eastern
Flatbread or pitta
Pitta - pita falastin or khubez