|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 2g||9%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
How many times have you grabbed a packet of shop bought, long-life Pitta breads off the supermarket shelf? We all have at one time or another, and of course they are great when you are in a hurry. Bite into a freshly baked home-made pitta and you will struggle to go back, no matter how busy you are.
The downside, if there must be one, is they do not keep well so make batches and freeze any you don't eat as they defrost quickly and taste good.
2 cups (250 grams) strong white bread flour
2 cups (250 grams) all-purpose flour
1 teaspoon salt
1 teaspoon fast-acting active dry yeast
2 tablespoons olive oil, or cold-pressed rapeseed oil
1 1/4 cups (300 milliliters) warm water, more or less as needed
You can make this bread by hand or use a stand mixer.
Mix the strong and plain flour together and sieve into a large mixing bowl, or stand mixer if using. On one side of the bowl sprinkle the salt and on the opposite, the yeast (never place salt directly onto yeast of any type or you will kill it).
Add the oil and 3/4 of the water and mix thoroughly to form a wet, soft dough; add more water a little at a time and do not be surprised if the dough needs more.
Knead the dough either by hand on a lightly floured work surface or in the mixer for 5 to 6 minutes.
Pop the dough back into the bowl, cover and leave to stand for 20 minutes.
Knead again for 5 minutes, cover and leave for 20 minutes. Repeat one final time.
Divide the dough equally into six pieces (or eight if you want smaller Pitta) and roll each into a ball. Leave the balls covered with a cloth while you heat the oven.
Place a baking stone (if you have one) into the centre of the oven, or a heavy baking sheet. Heat the oven to 450 F/ 230 C/ Gas 8 and leave for 15 minutes to make sure the stone or tray are searing hot.
Roll each dough ball into an oval, approximately 5 millimeters to 1/4-inch thick.
Open the oven door and quickly drop the bread two at a time onto the stone-tray and bake for a couple of minutes until ever so slightly starting to brown. Remove from the oven and leave to cool while you cook another two. Repeat.
The Pitta are best eaten warm and on the day they are made. If not eating them immediately, cover and store in an airtight tin, but seriously, don't leave them too long.