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Pitta Bread

Home-baked pitta breads

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To make 6 you'll need:

250gr white bread flour ( but you can use whole meal or a combo of the two )

5gr salt

7gr yeast ( I use instant )

2 teaspoons of olive oil

160ml water

Some semolina


Mix the flour, yeast, salt, water and oil as you would to make a bread dough.

Knead for 10 minutes.

Cover and leave to rise for an hour or so.

Now, one of the nice things about this recipe is that the dough only rises once, so heat your oven now to 230c and pop in a pizza stone if you have one, otherwise you can use a baking sheet.

Cut your dough into 6 equal pieces and roll each into a ball. The dough will tend to dry out so make sure you cover each piece when not working with it.

Scatter a little semolina onto a work surface and roll each of the balls into an oval, turning as you go to lightly dust each one in the semolina.They should be no more than about 3mm thick.

A nice variation here is to cover them in sesame seeds.

As soon as the oven is hot enough place as many pittas as you can fit onto the stone and bake for 5 - 10 mins (you might have to do them in batches).The trick is to have the oven really hot so that they flash bake. Remove them just as they start to get a little colour on the edges.

You'll find that they've puffed up in the oven (forming the pockets) and that as you cool them on a rack, they'll flatten nicely.

Added by: Gary Murray

Tags: Bread Flatbreads

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