Rustle up do-it-yourself pitta bread to serve with dips or as a facet dish to mop up juices. You’ll be able to simply make them forward and freeze them for a fail-safe snack
- Preparation and cooking time
- Prep:20 minutes
- Prepare dinner:40 minutes
- Plus proving
- Simple
- Makes 8
- Freezable
- Vegan
- Vegetarian
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Components
- 2 tsp fast-action dried yeast
- 500g sturdy white bread flour, plus further for dusting
- 2 tsp salt
- 1 tbsp olive oil
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Technique
- STEP 1
Combine the yeast with 300ml heat water in a big bowl. Depart to sit down for five minutes till the yeast is tremendous bubbly then tip within the flour, salt and olive oil. Deliver the combination collectively right into a comfortable dough. Don’t fear if it seems to be a bit of tough spherical the sides.
- STEP 2
Tip the dough onto a flippantly floured work floor. Knead for 5-10 minutes till you’ve a comfortable, clean and elastic dough. Attempt to knead utilizing as little further flour as potential, simply sufficient in order that the dough doesn’t stick – it will hold the pittas gentle and ethereal. As soon as kneaded, place in a flippantly oiled bowl, cowl with a tea towel and depart to double in dimension, roughly 1 hour.
- STEP 3
Warmth oven as excessive as it should go (ideally 250C/230C fan/fuel 9) and put a big baking tray on the center shelf of the oven to get searingly sizzling. Divide the dough into eight balls then flatten every right into a disc with the palm of your hand. On a flippantly floured floor, roll every disc into an oval, round 20cm lengthy, 15cm vast and 3-5mm thick.
- STEP 4
Fastidiously take away the new tray from the oven. Mud with flour then place your pittas straight onto it – you might have to do that in batches. Return swiftly to the oven and bake for 4-5 minutes, or till the pittas have overvalued and are a pale golden color. Wrap every sizzling pitta in a clear tea towel as soon as it's baked to maintain it comfortable whereas the others cook dinner.