This is quite a sweet pitta bread similar to the ones made 100s of years ago in arabia. For large air pockets in your pittas you must make sure that the tray is very, very hot every time you go to cook pittas. If this means that you leave the tray in the oven for a few minutes between batches do this as this gives the best result.
These are great to fill with flavoured chicken and salad or kebabs.
Makes 9
500g strong white flour
10g salt
50g caster sugar
60ml olive oil
14g yeast
300ml water
Put all of the ingredients into a bowl and mix to form a dough.
Knead on a lightly floured surface for 5 minutes.
Put back into the bowl and rest the dough for 1 hour.
Preheat the oven to 240C/220 fan/gas 9 and put a baking tray inside to heat up.
Divide the dough into 9 100g pieces and roll into balls.
Using a rolling pin roll the pitta dough into 20cm ovals.
Leave to rest on the table for 5 minutes.
Place on a hot baking tray and bake for 5-10 minutes-try not to open the oven in this time.
The pitta breads will balloon then collape when removed from the oven-this creates air pockets.
No comments:
Post a Comment