PITTA BREADS
A very hot oven is needed to ensure the pittas puff up properly. 375G STRONG WHITE BREAD FLOUR, PLUS EXTRA TO DUST
7G SACHET FAST-ACTION DRIED YEAST 1 TSP CASTER SUGAR
2 TSP OLIVE OIL, PLUS EXTRA TO GREASE IF KNEADING BY HAND
1 In the bowl of a freestanding mixer fitted with a dough hook, or in a large bowl, mix the flour, yeast, sugar and
1 tsp fine salt. Add the oil and 225-250ml tepid water and mix to make a soft, but not sticky dough, adding a little extra water if the mixture looks dry.
2 If making by hand, turn out onto a greased worksurface and knead for 5-10 minutes, until smooth and elastic. If using a freestanding mixer, knead for 5 minutes.
3 Cover the bowl with a clean tea towel, set aside in a warm place and leave to rise for 1 hour, until doubled in size.
4 Preheat the oven to 250°C (230°C fan oven) gas mark 10, or as high as your oven will go. Put a baking stone or sturdy baking tray on the middle shelf to heat up for at least 10 minutes.
5 Turn the dough out onto a worksurface and knead a couple of times to knock out the air. Cut into 8 equal portions or 6 if you want larger pittas. Working one portion at a time, roll out to an 11cm x 18cm oval (or 15cm x 23cm ovals). If your dough bounces back, leave it to relax for a few minutes while you start rolling out another portion.
6 Lightly dust the hot baking stone or tray in the oven with flour and add one dough oval. Bake for 3-5 minutes, until puffed and golden. Remove the pitta from the oven and wrap in a clean tea towel. Repeat rolling and baking the remaining pittas (making sure the baking stone or tray is hot again before baking). Cool completely in the tea towel. Serve. The pittas can be reheated in a toaster if you like.