Pitta Bread

Prep time: 2 hrs

Makes: 12

Ingredients

- 2 tbsp Olive oil (+ extra for greasing)

- 1 tsp Dried yeast

- 425g Strong flour

- 150g Wholemeal or chapatti flour (+ extra for dusting)

- 1.5 tsp Salt

- 340g Water (room temperature)

Method

- Using an electric mixer with a dough hook, combine the oil, yeast and 340ml of room temperature water.

- Add the flour and salt and mix for 10 minutes.

- Turn the dough out onto a lightly floured work surface and knead for 2-3 minutes.

- Lightly oil a mixing bowl, place the pitta dough inside, cover with a kitchen towel and leave to rise for 1 hour, or until the dough has doubled in size.

- Punch down the dough then remove it from the bowl and place on a surface lightly dusted with wholemeal flour. Shape it into a long “sausage” 14 inches long.

- Dust a baking sheet with wholemeal flour and pre-heat your oven to 250ºc. Place a cast iron griddle or a pizza stone on the bottom shelf of the oven and leave to heat.

- Cut the dough into 2.5cm (1 inch) thick rounds, which will weigh 50-60g each. Evenly roll each portion into 7mm (1/4 inch) thick circles/ovals and place on the baking sheet.

- Cover with kitchen towel and set aside to rise for 20 minutes.

- Once risen, place 2-3 pitas on the preheated griddle/stone (being careful not to overcrowd) and bake them for 2 ½ - 3 minutes or until they puff up like pillows.

- Remove from the oven and place under a preheated grill if you want to brown the other side.

- Wrap the cooked pitas in a damp towel, this keeps them warm & fresh, and stops them drying out. Repeat with the remaining breads until complete.

- Re-warm them under the grill for a few seconds before serving (or in a toaster). - these are great to dip in all sorts of condiments, use them for sandwiches or kebabs. They also freeze really well - enjoy!