Pitta Bread

By Kiep

Ingredients

• 450 g / 1lb white bread flour
• 1 teaspoon salt
• 1 10g sachet (or 3 teaspoons) instant yeast or 1/4 oz / 8g active dry yeast
• 1 teaspoon sugar
• 1 tablespoon olive oil

Details

Servings 12

Preparation

Step 1

Sift together the flour and salt. Combine yeast, sugar and 60ml / ¼ cup lukewarm water in a cup and leave for five minutes until it starts to froth. Mix the yeast mixture and 250 ml / 1 cup more lukewarm water into the flour and add the olive oil. Mix together to form a dough, adding another few tablespoons warm water as needed. Knead the dough on a floured surface for approx 10 minutes until it is smooth, springy and elastic. Put the dough back into the bowl, cover with a damp cloth or put the whole bowl into a plastic bag and leave to rise in a warm place for 1 ½ - 2 hours until it has doubled in size.

Punch the air out of the dough and knead briefly, then divide the dough into twelve pieces. Roll each one out to a ¾ cm / ¼ inch thick round and put on a floured baking tray. When they're all done cover the tray and leave to rise again for another 45 minutes. I use a black plastic bin liner for my bread to rise in - you can tuck it loosely around the tray leaving an air space above the bread dough so that it doesn't stick.

Preheat your oven to its highest temperature - about 220C / 450F if it will get that hot. Put a large cast iron griddle or frying pan in the middle of your oven to heat. (If you have a gas oven put it at the bottom where it is hottest). You can also use a heavy baking sheet or cookie tray. Once the dough has risen, put one or two pitta breads onto the griddle and return to oven to cook for 2 ½ to 3 minutes until they have puffed up. Bring the bread out onto a plate covered by a damp cloth to cool off. Once cool they can be frozen in bags. Reheat under the grill or in a toaster.