Pitta bread Ingredients
200gm or 7oz plain white flour
- Pinch of salt
- Pinch of caster sugar
- ½ level tsp fast-action yeast
- 1tbsp essential olive oil
- Baking sheet
How to make Pitta bread
- Place the flour in a bowl and stir in the salt, sugar and yeast. Add the extra virgin olive oil to 125ml (4fl oz) domestic hot water and pour it in the flour. Mix the ingredients together right into a dough. Knead it approximately 8-10 mins, either by machine or by hand, until it’s smooth and elastic.
- Shape dough into a ball and place it in the lightly greased bowl. Cover bowl with cling film leave in the fridge not less than 4 hrs, or overnight, before using, until dough has doubled in dimensions.
- Set the oven to gas mark 7 or 220°C. Place the baking sheet inside oven to heat.
- Remove the dough from your fridge and knead it lightly on the surface dusted with flour, to knock mid-air out of it. Divide the dough into 8 pieces.
- Bake 4 pieces at time. Roll each little bit of dough out very thinly for an oval, about 15 x 10cm (6 x 4in). Place ovals for the hot baking sheet and bake for about 3-4 mins, until breads have fat. Turn them over and cook to get a further 2-3 mins, so they’re a light-golden colour on sides. Use the still-hot baking sheet in order to smoke the remaining pittas.
- Best eaten freshly baked, serve the pittas hot with dips, such as houmous and taramasalata. Not suitable for freezing.
Pitta bread is ready to serve.
yield: 8 servings