So this week, I'm writing about an incredibly well-known bread which is found in virtually every supermarket there is - the Pitta Bread! This flatbread, which is used in Mediterranean, Middle Eastern and Balkan cooking, is simple to make with a guaranteed amazing result. They are baked at a high temperature in order to get them to puff up whilst in the oven, and then whilst they cool, the layers between the dough stay separated, creating the pocket inside the pitta.
It's within this pocket that you can place your filling, whether its falafels and salad or marmite and butter (two favourites of mine), theses unenriched breads it will always taste amazing!
Pitta Bread - From "Pizzas and Flatbread" in "The Big Baking Collection"
Ingredients -
- 500g Strong White Bread Flour
- 1 Tsp Fast-Action Dried Yeast
- 1 Tsp Caster Sugar
- 1 Tsp Salt
- 4 Tbsp Oil Oil, plus extra for greasing
1. Mix together the flour, yeast, sugar and salt in a large bowl. Make a well in the centre and add the olive oil and 300ml lukewarm water. Using a wooden spoon, start mixing gently to combine the ingredients, and then mix and knead together for 5 minutes or until it forms a smooth dough. Cover with a clean tea towel and place the dough in a warm place for an hour or until has doubled in size.
2. Dust the work surface with flour and knead the dough briefly until smooth. Divide into 8 pieces and roll out into a thin oval shape, about 20 cm long. Grease 2 large baking trays and place 4 large ovals on each. Cover with oiled clingfilm and leave in a warm place for 20 minutes or until the dough has slightly risen.
3. Preheat the oven to 220°C (425°F/Gas 7). Brush the tops of the pittas with a little oil and bake for 10 minutes or until puffed and golden brown. Carefully transfer to a wire rack and serve while still warm.
Please Enjoy!!!
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