Homemade Pitta Bread Recipe. Makes 8 pitta breads
Ingredients.
300ml/10fl.oz. Warm Water
1 teaspoon Active Dry Yeast
350g/12oz Plain Flour
2 teaspoons Salt
2 teaspoons Olive Oil, plus a little extra
1 teaspoon Active Dry Yeast
350g/12oz Plain Flour
2 teaspoons Salt
2 teaspoons Olive Oil, plus a little extra
Instructions.
1. Place the warm water in a small bowl and sprinkle over the yeast and stir to dissolve.
2. Sift the flour and salt into a large mixing bowl then add the yeast mixture and olive oil and mix to a dough.
3. Turn onto a lightly floured work surface; knead for 5-8 minutes until smooth and elastic, then form into a ball and place in an oiled mixing bowl, cover with clingfilm and leave in a warm place for about 1 hour to rise until double the size.
4. Preheat oven to 220C, 425F, gas Mark 7. Turn the risen dough onto a work surface, divide into 8 pieces and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out then roll each ball into tear shapes about 6mm/ ¼ -inch thick
5. Place onto ungreased baking sheets and bake for approximately 8 minutes until puffed and light brown. Cooking two at a time will prevent the rolled out pitas from drying out whilst you roll out two more.
1. Place the warm water in a small bowl and sprinkle over the yeast and stir to dissolve.
2. Sift the flour and salt into a large mixing bowl then add the yeast mixture and olive oil and mix to a dough.
3. Turn onto a lightly floured work surface; knead for 5-8 minutes until smooth and elastic, then form into a ball and place in an oiled mixing bowl, cover with clingfilm and leave in a warm place for about 1 hour to rise until double the size.
4. Preheat oven to 220C, 425F, gas Mark 7. Turn the risen dough onto a work surface, divide into 8 pieces and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out then roll each ball into tear shapes about 6mm/ ¼ -inch thick
5. Place onto ungreased baking sheets and bake for approximately 8 minutes until puffed and light brown. Cooking two at a time will prevent the rolled out pitas from drying out whilst you roll out two more.
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