I have been trying to do some more baking recently, but not of the cake variety- of the bread variety! I wanted to try making some things i had not ever tried before so I decided to make these Pitta breads!
We had them with salad, falafels, hummus, haloumi cheese and minty yoghurt dip, like a Greek Mezze platter.
They were very tasty, soft and warm out of the oven and definitely worth the extra effort.
I got the recipe from one of my favourite cookbooks Dan Lepard’s “Short and Sweet.”
300g strong white flour
200g plain flour
1 level tsp easy-blend yeast
1 level tbsp caster sugar
1 level tsp fine salt
2 tbsp sunflower oil
325ml warm water
Scald a large mixing bowl with boiling water. Measure the two flours, yeast, sugar and salt into the bowl, then add the oil and water and mix to a soft sticky dough. Cover and leave the dough for 10 minutes, then rub a tablespoon of oil on the work surface to cover an area about the size of a dinner plate. Place the dough on the oiled surface and knead it lightly for just 8-10 seconds until smooth. Return the dough to the bowl, cover again and repeat the light kneading twice more at 10-minute intervals. Then leave the dough for 30 minutes.
Heat the oven to at least 250C (230C fan-assisted). Place a clean baking tray on a rack in the oven and leave it for 20 minutes to get very hot. Meanwhile, on a lightly floured surface, divide the dough into pieces weighing roughly 100g. Round each into a ball and leave covered for 15 minutes to rest. Roll out each ball into an oval roughly 5mm thick. Leave to rest for 2 minutes.
Quickly lift the tray out of the oven, shut the door, lay one or two pittas on it and return the tray to the oven. Bake for 3-5 minutes or until risen and barely coloured. Immediately remove with tongs and leave to cool under a cloth, to keep soft and moist. Repeat with the remaining pitta.