Pitta Bread

Unbleached white strong flour 225g

Salt 5ml
Fresh yeast 15g
Lukewarm water 140ml
Extra virgin olive oil 10 ml
Method

1. Stir the flour and salt together into a bowl

2. Mix the yeast with the water and when dissolved add the olive oil.
3. In a large bowl gradually beat the flour into the liquid mixture until you make a soft
dough.
4. Turn out on to a lightly floured surface and knead for 5 minutes until smooth and
elastic.
5. Place in a large bowl somewhere warm and cover with lightly oiled cling-film and
leave to rise for one hour or until doubled in size.
6. Knock back the dough and turn out onto a lightly floured surface.
7. Divide into six equal pieces and shape into balls. Cover with oiled cling-film and
rest for about 5 minutes.
8. Roll out each ball of dough in turn to a oval about 5mm thick and 15cm long.
9. Place on a lightly floured cloth and cover with lightly oiled cling-film. Leave to rise
for about 25 minutes.
10. Preheat the oven to 230°C and place a baking sheet in the oven to get hot at the
same time.
11. Place the pitta breads on the baking sheet and bake for 4-6 minutes or until puffed
up. They do not need to brown but must puff up.
12. Transfer the pitta’s to a wire rack to cool until warm then cover with a cloth to keep
them soft.

Note – Pittas can be made with wholemeal flour, you may need to add a little extra liquid.
Use a 50/50 mix bleached strong white to fine ground wholemeal.