Since the beginning of the year, I am proud to say that I have not purchased any Breads, Buns, Tortillas or Loaves from the store or bakery and have been baking all the bread we eat.
I haven’t until now blogged any bread recipes, but really wanted to share the recipe for these deliciously soft and puffed up Pitta breads as they are pretty simple, and don’t require too much patience (anyone who bakes their own bread knows the whole bread making process can take time and requires heaps of patience with all the kneading and resting and more kneading etc) So this is a great bread to start out with.
Once rested these pitta will be baked in about 6 minutes!
This recipe will yield between 8-10 Pittas, you could easily double up on the ingredients and freeze the extras.
250 ml Hot water
1.5 Tablespoon Olive Oil
7g Instant Yeast
320g Plain Flour
0.5 Teaspoon Salt
0.5 Teaspoon Sugar
Add the olive oil and yeast to the hot water (not boiling, hot enough for you to be be able to dip your finger in comfortably) and leave to rest for 5 minutes
Mix together the flour, salt and sugar
Add the water mixture to the flour slowly and knead – I used the dough attachments on a handheld mixer – Knead until you have a smooth dough.
Cover the dough with oiled clingfilm and allow to rise for an hour
Flour your worktop well and take out the dough and knead, pressing out any air, divide into 8-10 balls , (or about 20 if you doubled the recipe) and roll into circles about the size of your hand and place onto a baking tray covered with parchment paper.
Leave the rolled out Pittas for a further 20 minute
NOTE – 10 minutes into this resting time preheat the oven on full heat
Bake in middle shelf until the breads have risen and slightly browned, roughly about 5-6 minutes.
Then all thats left is to slice open one side of the Pitta and stuff with your favourite filling and Enjoy.
(We had ours with Cauliflower and Sweet potato cakes, Feta, and stuffed with salad leaves – recipe to follow soon!)