BREAD PROJECT: #9 - PITTA BREAD
Monday, March 04, 2013
Life is fast at the moment and there is lots of cooking and eating going on! With two extra mouths to feed in the house with our UK guests I needed a tasty bread this week that fits in with the chaos of dinner time. Kofta's, salads and pitta breads worked perfectly to settle the hungry masses.........
PITTA BREAD
INGREDIENTS
- 250ml warm water
- 375g plain flour (I actually used 300g plain and 75g wholemeal flour)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1.5 teaspoons dried fast action yeast
METHOD
1. Combine the flour and salt in a bowl. In a jug, mix the yeast with the warm water, then pour into the flour and mix until dough comes together, adding the oil.
2. Knead the dough for about 10 minutes, until smooth. Leave in a covered bowl at room temperature for about 30 minutes or until doubled in size.
3. Preheat the oven or a covered barbecue to 240C/220C fan. Put a baking stone in to heat, if you have one, alternatively preheat a baking sheet.
4. Weigh the dough into 100g portions (you should easily get about eight) and roll each portion into a ball. Leave the balls for 5-10 minutes to relax a little,
5. Roll each dough ball out in one direction on a lightly floured surface and bake immediately. At these temperatures, the dough will blister and balloon in less than a minute and will be baked and ready for eating. Take care, as the pitta will be filled with steam and can easily burn.
2. Knead the dough for about 10 minutes, until smooth. Leave in a covered bowl at room temperature for about 30 minutes or until doubled in size.
3. Preheat the oven or a covered barbecue to 240C/220C fan. Put a baking stone in to heat, if you have one, alternatively preheat a baking sheet.
4. Weigh the dough into 100g portions (you should easily get about eight) and roll each portion into a ball. Leave the balls for 5-10 minutes to relax a little,
5. Roll each dough ball out in one direction on a lightly floured surface and bake immediately. At these temperatures, the dough will blister and balloon in less than a minute and will be baked and ready for eating. Take care, as the pitta will be filled with steam and can easily burn.
We filled the delicious pitta's with lamb koftas (see below, recipe coming soon) and fattoush salad.
1 comments
Yum yum yum! I have been having trouble finding pitas lately, and making my own sounds like the perfect alternative! Thank you for the easy-to-follow recipe!
ReplyDelete♥♥Monica
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