Soft, pillowy homemade pitta breads, great basically any dip you can think of!
- 200g (7 oz) Strong White Bread Flour
- 200g (7 oz) Plain (All Purpous) Flour
- 7g (1 heaped tsp) Salt
- 7g (1 sachet) Fast-action Yeast
- 270g (9.5 floz) Tepid Water (tepid means neither warm or cold to the touch)
- Extra Virgin Olive Oil
- Using a wire whisk combine both flours in a large bowl. Measure the yeast and salt into opposite sides of the bowl, taking care to keep them apart as the salt can sometimes stop the yeast from working. Rub the respective measurements into the flour until combined.
- Pour the water into the middle of the bowl and combine first with a fork, then with your hands until all the flour is up from the sides of the bowl and it is all combined.
- Cover with a clean, damp tea towel, and leave in a warm place (I put mine on a chair in front of the AGA) for 40 minutes, or until it has noticeably increased in size.
- Wet your fingers slightly so they don’t stick to the dough. Run them under half the dough in the bowl and fold it over on itself. Keep on doing this, turning the bowl a bit each time until you feel the dough get smoother and tighter, you should meet more resistance to folding. Turn the bowl over so the join is on the bottom, cover with the damp tea towel again and leave for another 40 minutes. After about 20 minutes pre heat your oven to 240 degrees celsius (465 degrees fahrenheit).
- Lightly oil a clean surface and turn the dough out. Roll it into a sausage shape and with a sharp knife divide it into 8 equal pieces. Roll each of these out until they are 1/2 a cm thick.
- Place the pitta, onto a tray onto a pair of non stick baking sheets (they don’t need to be oiled or floured) and turn the oven down to 220 degrees celsius (425 degrees fahrenheit).
- Bake for about 10 minutes until they are puffed up and slightly golden.
- Serve warm, but not straight out of the oven as they will be full of hot steam.