Saturday, 17 January 2015

Homemade Pitta Bread


I am a big fan of pitta bread so decided that I would have a go at making my own and I have to say it was 'tres simples', probably the easiest bread I have ever made and the result was scrummy.

Pitta Bread

250g/9oz strong white flour, plus extra for dusting
1 x 7g sachet instant yeast
1 teaspoon salt
160ml/5½fl oz water
2 teaspoons olive oil, plus extra for kneading

In a bowl, mix together the flour, yeast and salt. 

Add 120ml/4fl oz of the water and the oil. 
Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.)  I actually did this stage and the kneading in my mixer with the bread hook.

Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size.

Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf.

When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick.

Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches.

Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool.

I baked mine for 10 minutes and I think that was a tad too long, next time I will check them at 6 minutes and probably take them out at 8.





Based on a Paull Hollywood recipe.

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