Pitta Bread is a traditional Middle Eastern recipe for a classic oven-baked round yeasted flatbread that is a staple accompaniment. The full recipe is presented here and I hope you enjoy this classic Middle Eastern version of: Pitta Bread.
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Ingredients:
600g strong white flour
3 tbsp sugar
1 tbsp salt
15g dried, active, yeast
olive oil (a few drops)
350ml warm water (about)
Method:
Pre-heat your oven to 240°C and place your baking tray in there to keep warm.
Mix all the dry ingredients together in a bowl (including the yeast). Add the oil and half the water and mix together. Now add just enough water so that the ingredients come together as a soft, pliable, dough.
Tip the dough onto a floured surface and knead for 10 minutes, until smooth and elastic. Wrap in clingfilm and set aside to rest for half an hour. Once the time is up, divide the dough into 5 x 100g balls. Use a rolling pin to roll each one of these into flat ovals about 5 mm thick (ie pitta bread shapes). (I recommend that you do two at a time as it's easier to handle them this way. Wrap any remaining dough in clingfilm so they don't dry out.)
Take the hot baking tray out of the oven, lie your two pitta breads on the tray and immediately replace in the oven. Bake for about 4–5 minutes, or until risen and only just coloured. Immediately remove from the tray and leave to cool under a cloth (this prevents them from drying). You can either freeze until later or re-heat that day to eat.
Continue cooking the remaining pitta breads until all 6 are done.
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