Super Easy Pita Bread

 

The Recipe

Makes: 10 x pieces (100g)
Preparation: 40 minutes
Baking Time: 5-8 minutes

Pita bread is not what it was many years ago. It began as a flat bread without any leavener and eventually morphed into a puffy round piece of goodness.



Pita bread is a wonderfully versatile simple bread. You can stuff them with meatballs, salads, or felafels, dip them into a dip such as hummus or simply eat them on their own (preferably warm).

Pita bread is not what it was many years ago. It began as a flat bread without any leavener and eventually morphed into a puffy round piece of goodness.

Its roots are found in the middle east and the Mediterranean. If you want to learn more about bread check this out, or simply go ahead and bake some pita! It will last for a week and is also easy to freeze and defrost when you need it.

Make sure you use good flour that is unrefined and unbleached - you won’t regret it.

 

INGREDIENTS

400mls warm water
10g instant yeast
2tsp white caster sugar

900g strong bread flour (you can also do 50/50 with wholemeal)
2tsp fine sea salt
2tbsp extra virgin olive oil

METHOD

  1. Add 300mls of warm water to the yeast and sugar. Stir a little and allow until the mixture becomes a little frothy

  2. Add the oil to the water/yeast mixture and have the remaining 100mls of water on standby

  3. Mix salt and flour together

  4. With a dough hook on your mixer, combine the water/yeast mixture and the dry ingredients until it comes together. Add a little extra water if needed.

  5. Mix until the dough is smooth and supple.

  6. Place the dough into a well-oiled bowl and cover it with cling film, a clean shower cap, or a damp tea towel until it has doubled in size.

  7. Weigh out 100g pieces and place them on a floured tray, covered for 20-30 minutes.

  8. In an oven preheated at 220°C, bake for 5-8 minutes until brown and a little puffy.

  9. Stuff with your favourite fillings and enjoy. If you bake too many you can always freeze them for another day.