Recipes
Pitta breads
Makes 6 pittas (approx. 120g each)
Soft, fluffy homemade pitta breads with a perfect pocket. Delicious served warm and ideal for dipping, stuffing or sharing.
Ingredients
-
320g strong white bread flour
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6g fast-action dried yeast
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5g sea salt
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50g softened butter
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Water (approx. 200ml, adjust as needed)
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Extra flour, for dusting
Method
Add the flour, yeast and salt to a bowl or stand mixer, keeping the yeast and salt separate at first. Add the softened butter and most of the water.
Mix on a low speed until a soft, smooth dough forms.
Knead for 8–10 minutes on a clean surface until the dough is elastic and smooth.
Cover the dough and rest in the fridge until doubled in size. Overnight is best.
Divide the dough into 120g portions. Shape each piece into a smooth ball, then roll out into rounds about ½cm thick.
Preheat your cooking surface so it is very hot — either a dry frying pan or grill plate, or an oven at 180°C fan (200°C conventional) with a hot tray inside.
Place the pittas directly onto the hot surface. They should puff up to form a pocket. Cook for 1–2 minutes per side in a pan or grill.
If finishing in the oven, transfer to the hot tray and bake at 180°C fan (200°C conventional) for 5 minutes until lightly coloured and fully puffed.
Remove and cover with a clean cloth to keep soft.
Serving Ideas
Enjoy warm on their own, brushed with olive oil and oregano, served with hummus or baba ganoush, or stuffed with grilled meats and vegetables.
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