Pitta bread

Name: Pitta bread
Cook time: 2 h 30 min
Yield: 8
Ingredients: Large pinch of sugar; 310 ml (10¾ fl oz/1¼ cups) lukewarm water; 7 g ( 1/8 oz/2 teaspoons) dried yeast; 225 g (8 oz/1½ cups) plain (all-purpose) flour, plus extra, for dusting; 200 g (7 oz/1 1/3 cups) plain (all-purpose) wholemeal (whole-wheat) flour, plus extra, for dusting; 1½ tablespoons olive oil; 1 teaspoon salt

August 5, 2013

Time:2 hours +Makes:8

This delicious flat bread is ubiquitous throughout the Arab world, where it is called khubz. Pitta bread has a distinctive 'pouch' inside, which develops as it bakes in a hot oven. Stack the freshly baked breads one on top of the other, then cover with a tea towel (dish towel) to keep them soft.

Ingredients

Large pinch of sugar
310 ml (10¾ fl oz/1¼ cups) lukewarm water
7 g ( 1/8 oz/2 teaspoons) dried yeast
225 g (8 oz/1½ cups) plain (all-purpose) flour, plus extra, for dusting
200 g (7 oz/1 1/3 cups) plain (all-purpose) wholemeal (whole-wheat) flour, plus extra, for dusting
1½ tablespoons olive oil
1 teaspoon salt

Method

Step 1
Combine the sugar and 125 ml (4 fl oz/½ cup) of the lukewarm water in a large bowl, sprinkle over the yeast and set aside for 5-6 minutes or until foamy. Combine the flours in a bowl. Add the remaining lukewarm water and half the flour to the yeast mixture and use a wooden spoon to stir vigorously for 3-4 minutes or until the mixture is well combined and very elastic.
Step 2
Cover the bowl with plastic wrap and set aside for 10 minutes or until bubbly. Add the oil and salt and stir to combine, then gradually add the remaining flour, mixing well between each addition, until a soft, coarse dough forms. You may not need all the flour.
Step 3
Turn out onto a lightly floured work surface and knead for 7-8 minutes or until smooth and elastic, adding a little extra flour if the dough remains sticky. Put in a lightly oiled large bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1½-2 hours or until doubled in size.
Step 4
Preheat the oven to 240°C (475°F/Gas 8) or to the maximum temperature. Knock back the dough with just one punch to expel the air, then turn out onto a lightly floured work surface and divide into 8 equal portions. Working with one portion at a time, roll into a ball and then use a rolling pin to roll out to a round about 22 cm (8½ inches) in diameter. Place the rounds on pieces of non-stick baking paper dusted with the extra plain flour. Dust each round of dough with a little extra wholemeal flour, then cover with tea towels (dish towels).
Step 5
Preheat a baking tray in the oven. Dust the tray with extra plain flour and place 2-3 rounds of dough on it, depending on size. Bake for 5 minutes or until puffed. Transfer to a baking tray or plate, stacking them as you go, and cover with a tea towel. Continue baking the breads, one tray at a time, until they are all baked.