November 20, 2017 6:50 am Leave your thoughts
Homemade pitta breads are wondrous things. Soft, fluffy and perfectly plumped-up (perhaps ‘pluffy’ is the right word?!), they’re quick to make and about three million times better than the shop-bought options. Great for snacks and lunchboxes – especially for kids – pitta breads are the ideal vehicle for all kinds of filling.
You can use either strong white flour or strong wholemeal flour for your pittas. The wholemeal option may need a little more liquid and will, as you’d expect, be denser and less…well, less pluffy than the white versions.
These pitta breads are best eaten as soon as you can after cooking, while they’re soft and warm. Cover with a tea-towel while you slit them open, to protect your hands from the steam inside.
This recipe makes six pitta breads.
250g strong bread flour
1 tsp fast-action dried yeast
½ tsp sugar
½ tsp salt
175ml warm water
Mix the flour, yeast, sugar and salt together. Stir in enough water to make a soft dough (add more if required). Knead the dough for five minutes on a floured surface, then return to a lightly oiled bowl and cover with a damp tea-towel or clingfilm. Leave the dough in a warm place for about an hour, until it is well-risen.
Now knock back the dough and divide into 6 equal portions. Knead again to make each shape as flat as possible, then cook in an oiled frying pan, over a medium heat, for around 1 minute on each side. The pittas are done when faint patches of brown appear on their bases and the insides have swollen with steam.
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This post was written by Yzanne