Pitta Breads

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These were incredibly simple to make. I’m having a bit of a homemade bread phase and am truing lots of different recipes and combinations of ingredients. I love pitta breads – these Greek treasures are just perfect stuffed with chargrilled lamb or seafood – there also great fresh from the oven with nothing more than some extra virgin olive oil. You can of course, buy pitta breads, but these homemade versions really are spectacular. As breads go, they’re quite simple – give it a try!

INGREDIENTS:
250g ’00’ bread flour
7g dry yeast
230ml cold water mixed with 1 teaspoon salt
2 tablespoons extra virgin olive oil
Extra flour (for dusting)
Extra oil (for kneading)

DIRECTIONS:
Add the flour, yeast and oil to a large bowl and roughly combine. Gradually pour in the salt water and combine with one hand into a ball, collecting all the flour from the side of the bowl. Add a little extra water if needed.

With oiled hands and a lightly oiled surface, knead the dough for 10 minutes until it becomes smooth and silky. It will still be sticky, but add tiny bits of oil to your hands if it becomes unworkable.

Form into a large ball and place into a lightly oiled bowl. Cover with cling wrap and leave for 1 hour to double in size.

Place a large baking tray in the oven (2nd shelf down) – Preheat to 220ºC

Remove the dough and place on a floured surface. Knead the dough for about 30 seconds then form into a ball again. Cut in half, then cut each half into three to leave 6 equally sized pieces. Cover with a clean tea towel.

Roll one piece into a ball and then using a floured rolling pin roll into an oval shape, about 3mm thick. Rub over a little flour and repeat with the remaining dough. Place three pittas on the baking tray and bake for 5-8 minutes until they are puffed and just beginning to colour.

Remove and place the remaining pittas in the oven. Cover the pittas with a tea towel to keep warm.

Eat within 24 hours.

SERVING:
I served mine with baked eggs in tomato with a little feta. Delicious!!

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