- Servings : 8 pieces
- Prep Time : 1:30 h
- Cook Time : 10m
- Ready In : 1:40 h
Pitta is a flatbread found in Mediterranean and Middle Eastern cuisines. The name pitta is derived from the Ancient Greek, meaning solid or clotted. Pitta bread is known by many different names such as nan-e barbari in Iran or khubz arabi in Arabic. It is great as a scoop for dips such as our white cheese and walnut or houmous recipes, but the version which forms a pocket can also be stuffed with many delicious fillings.
- 200g strong white flour
- 200g plain white flour
- 7g salt
- 7g fast action yeast
- 270g tepid water
- oil for greasing
Put the flour into a large bowl and add the salt and yeast to the flour on opposite sides of the bowl. Mix the yeast and salt into the flour, keeping the salt and yeast separate at this stage as the salt can have an adverse effect on the yeast.
Add the tepid water to the bowl and mix well until all of the flour, salt and yeast is combined into a dough.
Cover the bowl with cling film and leave in a warm, draught free place for about 30-40 minutes, until the dough has noticeably increased in size.
While the dough is still in the bowl and using a little oil on the fingertips of one hand, fold the dough in half and press down a little. Turn the bowl 90 degrees and fold in half again. Repeat until most of the air has been removed.
Replace the cling film and rest the dough for another 40 minutes. Preheat an oven to 240°C/gas mark 9. The oven needs to reach this temperature before the next stage.
Turn the dough out onto a lightly oiled surface and roll into a sausage shape. Cut it into 8 equal sized pieces and shape each piece with your hands until they are roughly circular and about ½ cm thick.
Place on baking trays and, to help pockets to form, rest for a few minutes before putting them into the oven to bake. If you don’t want pockets, prick the dough with a fork.
Turn the oven down to 220°C/Gas Mark 7 and bake for 5-10 minutes, until they have puffed up and just starting to turn a golden colour.
Leave to rest for a few minutes before opening as they will be filled with hot steam.