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Soft & Fluffy Pita Bread

This Pita is soft and fluffy, splits easily and acts as a great pocket for all sorts of fillings. Try turkey burgers with tomatoes and a drizzle of spiced mayonnaise, or roasted vegetable with a creamy yogurt dressing.

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Soft and Fluffy Pita bread

2 teaspoon dried yeast
1 tablespoon castor sugar
400ml warm water
400g Shipton Mill plain white flour
200g Shipton Mill white spelt flour
150g Shipton Mill wholewheat flour
30ml whole milk
20ml thick natural yoghurt
2 teaspoon fine sea salt
Pinch black pepper
2-3 tablespoon olive oil

This Pita is soft and fluffy, splits easily and acts as a great pocket for all sorts of fillings. Try turkey burgers with tomatoes and a drizzle of spiced mayonnaise, or roasted vegetable with a creamy yogurt dressing.

Add the yeast and sugar with half the water in to a small bowl and leave until the mixture starts to froth a bit.

Mix together the flours and salt using a free standing mixer on a slow setting, and slowly pour in the yeast liquid, oil, yoghurt and milk. Mix for around 5 or 6 minutes until combined adding the remaining water until you can form a dough ball that’s smooth and not sticky (you might need a little more water depending on temperatures and mixer speed but you don’t want the dough to be tacky and stick to your hands).

Put the dough in to a bowl that you’ve rubbed with oil to prevent it sticking, and cover with a shower cap or tea towel. Leave in a warm place until it has risen about a third in volume.

Flour a board or worktop, and move the dough on to it, dividing and shaping in to 12 rounds. Each piece should weigh about 100g. Cover and leave to rest for 10 minutes, then flatten each round, one at a time, rolling out to circles about 15cm round. Use a little flour to prevent sticking. Set aside and leave for 20 minutes to prove.

Heat the oven containing flat trays for baking to the hottest temperature you can get, 250C fan is great, a little lower is fine, you might need a minute or so longer to cook them. You will probably need to bake in batches as each tray is likely to only take a couple or three pitas, depending in the size of your oven, trays and shelves.

When the oven is hot, remove the trays, and place 2 or 3 pitas on them. Bake for about 4 minutes until they puff up and look slightly golden but not too brown. Over baking will make them crispy, and you’re looking for a softer, light coloured pita. Repeat the bake for any you can’t fit in the oven at the first attempt.

Remove the pitas from the oven and put into a tray, covering with a clean tea towel to prevent them from drying out. Serve warm.

 

Added by: Ian Reeves


Tags: Bread Flatbreads

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