Pitta Breads

A very hot oven is needed to induce the magic puffing of these versatile breads.

Hands-on time 40min, plus rising and cooling. Cooking time about 40min. Makes 6-8 375g strong white bread flour, plus extra to dust

7g sachet fast-action dried yeast 1tsp caster sugar

2tsp 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 1tsp 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, empty on to a greased work surface and knead for 5-10min, until smooth and elastic. If using a freestanding mixer, knead for 5min.

3 Cover bowl with clingfilm or a clean tea towel, set aside in a warm place and leave to rise for 1hr, until doubled in volume.

4 Preheat oven to 250°C (230°C fan) mark 10, or as high as your oven will go if it doesn’t go to 250°C. Put a baking stone or sturdy baking tray on the middle shelf to heat up for at least 10min.

5 Scrape the dough on to a work surface and knead a couple of times to knock out the air. Cut into 8 equal portions, 6 if you want larger pittas. Working 1 portion at a time, roll out to an 11.5 x 18cm oval (or 15 x 23cm ovals). If your dough is bouncing back, leave it to relax for a few min while you start rolling out another portion.

6 Lightly dust the hot baking stone/tray in oven with flour and add 1 dough oval. Bake for 3-5min, until puffed and golden. Remove pitta from oven and wrap in a clean tea towel. Repeat rolling and baking remaining pittas (making sure baking stone/tray is hot before baking). Cool completely in the tea towel. Serve.

PER PITTA (IF MAKING 8) 182cals, 6g protein, 1g fat (<1g saturates), 36g carbs (1g total sugars), 2g fibre

TO STORE Once cool, store in an airtight container at room temperature for up to 3 days. To reheat, pop in the toaster until warm.