Pita breads

Season: All year

Type: Breads

Difficulty: Easy

Makes: 12

Recipe source: Adapted from Dan Lepard’s Short and Sweet

Equipment

  • metric measuring spoons and cups
  • scales
  • bowls – 1 small, 1 large
  • fork
  • baking tray
  • dough scraper
  • rolling pin
  • tongs
  • tea towel
  • wire rack
Ingredients

  • 450g strong white flour
  • 300g plain flour
  • 1½ teaspoons fast action yeast
  • 1½ tablespoons caster sugar
  • 1½ teaspoons salt
  • 3 tablespoons extra-virgin olive oil
  • 450ml warm water

 

What to do

  • Set out your ingredients.

Prepare the yeast mixture

  • Put the water, yeast and sugar into a small bowl, mix with a fork and leave for 5-10 minutes until the mixture looks frothy.   That’s telling you the yeast is starting to work.

Weigh the flour

  • Put the large bowl onto the scales and turn the scales on.
  • Add spoonfuls of flour to the bowl until you get the right weight.

Mix the yeast mixture, salt and oil into the flour

  • Take the bowl off the scales, add the salt and tip the yeast mixture and oil into the large bowl.
  • Using clean, dry hands, mix the yeast mixture into the flour until it is all combined.
  • When the dough stays together in a lump, knead the dough in the bowl or on the bench by pushing the palm of your hand firmly into the dough, then fold the dough in half and push it down again.  If the dough sticks to your hand or the bench, sprinkle a bit of flour on the dough.
  • Knead the dough a couple of times until it comes together. Leave the dough to rest for 10 minutes, then knead it again a couple of times and leave it again for 10 minutes. Knead it again.

Leave the dough to rest

  • Cover the bowl with plastic film and leave in a warm place till it has doubled in size (about an hour).
  • ‘Knock back’ the dough by pushing it down in the bowl. The dough is now ready to use.

Preheat the oven

  • Preheat the oven to at least 250o
  • Place a clean baking tray in the oven and leave it for 20 minutes to get very hot.

Divide the dough and shape the pitas

  • Lightly flour the workbench, then use the dough scraper to divide the dough into 100g pieces.
  • Gently knead each piece and shape each piece into a ball and leave, covered to rest for 10 minutes.
  • Using the rolling pin, roll each ball out into an oval roughly 5 mm thick and leave to rest for 2 minutes.

Cook the pitas

  • Quickly lift the baking tray out of the oven, shut the door (to keep the oven really hot), lay one or two pitas 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 tea towel, to keep the pitas soft and moist, while you finish baking the remaining dough.

 

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