Friday, 22 May 2020
Perfect Pittas - recipe
Makes 8 large pitta breads
300ml warm water
2 tsp yeast
2 tsp salt
500g strong bread flour 1 tbsp oil
You can pop the yeast and water in together for 5 minutes if you have time, then add the remainder of the ingredients.
I tend to add all dry ingredients to my stand mixer.
Pop on the dough hook.
Add the water a bit at a time, sometimes 270 is enough, it depends on your flour.
Knead for 5 minutes.
Turn on to floured surface and cover with stnad mixer bowl for 1 hour.
Knock the air out of it after an hour.
Divide in to 8 pieces.
Roll out fairly thinly and leave for 5 minutes covered, whilst you heat a flat tray in the oven.
Cook the pittas on the hot tray for 5-8 minutes.
Wrap in a tea towel to keep soft as you cook the remainder.
Once cool enough to handle, cut along the edge to make a pitta pocket.