Wholemeal and date molasses pitta pockets
It’s really the easiest thing in the world to make pitta, you just need to have faith in heat and air. You can make the dough a day in advance if you have time – it helps the flavour develop and makes them fluffier – but they work well doing it all the same day, too. Make more than you need and freeze them so you can quickly pop one in the toaster to eat with hummus, or use in a bread salad.
1 HOUR + PROVING | MAKES 12 | EASY |
fast-action dried yeast 2 x 7g sachets date molasses or runny honey 2 tbsp
strong white bread flour 300g, plus extra for dusting
wholemeal flour 250g
vegetable oil 3 tbsp
1 Tip the yeast, 200ml of warm water and the date molasses into the bowl of a stand mixer fitted with the dough hook attachment and leave to stand until foamy. Scatter in the flours and 11/2 tsp of fine sea salt, then start mixing on a low speed. Add enough warm water (100-150ml) to create a smooth dough, then add the oil and increase the speed for 5 minutes to knead. Cover and rest for at least 30 minutes or chill for up to a day.
2 Heat the oven to 240C/fan 220C/gas 9 with your heaviest baking tray or a pizza stone inside on the middle shelf. Cut the dough into 12 even pieces (about 70g each). Roll each into a ball using your palm, then put on a lightly floured baking tray, leaving space between each one. Leave to prove, uncovered, for 20-25 minutes – this will allow the gluten to rest before rolling out. 3 Dust the worksurface with a little flour and, using a rolling pin, roll each ball out into a 10cm round. Carefully put as many dough rounds as will fit in a single layer on the hot tray in the oven and quickly shut the oven door. Once the pittas have puffed up – this will take 2-3 minutes depending on how hot your oven gets – quickly remove them from the oven. They shouldn’t colour much and don’t need turning. Repeat with the remaining dough, keeping the baked pittas warm in a clean tea towel before serving.
PER PITTA 207 kcals | fat 3.5G saturates 0.3G | carbs 36.3G | sugars 3.3G fibre 3G | protein 6.2G | salt 0.7G