I’ll be honest: if it wasn’t for lockdown, there’s no way we’d have tried making our own pitta bread. We eat a lot of it - the kids love it with cheese and cucumber or peanut butter and jam - but we’d never even thought of it as something you could make at home. Until now. We’ve given it a go and it was a big success - fluffier than the ones you get in the shops, they taste great and we could even open them up properly to stuff them. They’re not even much of a faff, they just require a fair bit of time while you wait for the dough to rise. But we’re at home a lot at the moment, so it’s fine! We’re impressed and will definitely make them again.
- 310g plain flour
- 50g wholemeal flour
- 7g fast action yeast
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon olive oil
- 240ml lukewarm water
1. Put the yeast, sugar and warm water in a bowl and stir. Wait for five minutes until it starts to froth.
2. Use an electric mixer if you have one. Put the flours, salt and yeast mixture into the mixing bowl and mix with the dough hook for five minutes. If doing it by hand, mix and then knead for 5 to 10 minutes. It should come together as a smooth dough that’s still a bit sticky on the surface.
3. Put the dough into an oiled bowl, cover and set aside for at least two hours to double in size.
4. Pre-heat the oven to 220c (or hotter if your oven gets hotter). Put an oven tray in to pre-heat (make sure you use oven gloves all the way through!).
5. Divide the dough into six equal balls and put on a tray to rise for another 20 minutes.
6. On a floured board, roll each one out fairly thinly to around 15cm. Cook on two at a time in the oven for around 7 minutes each. Set the cooked ones aside while you cook the rest. Allow to cool and then fill with whatever you like!
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