Preparation & cooking time: 1 hour 30 mins (includes proving time)
Makes: 4 large or 6 regular pitta breads
If, like me, you love a good old sandwich and you especially love having a stuffed pitta bread, then look no further! This recipe is so awesome! It is easy to make and it tastes so, so good. Making homemade bread is so enjoyable and it really will make your sandwiches and meals taste so much better (and it is also a good way to show off to friends and family a little!). Pitta breads may sound difficult to make, but it is quite the opposite; once you have the dough made and proved, cooking them only takes 5 minutes. You cook the breads on a really high heat which gives them the amazing hollow effect as they puff up! You can flavour the dough with anything you want; in the recipe below I have used chia seeds in them which gives a lovely crunch, but putting toasted spices into the dough is a great way of getting extra flavour into your pittas.
- 250g strong white flour
- 7g instant yeast
- 1 teaspoon salt
- 160ml water
- 2 teaspoons extra virgin olive oil
- 20g chia seeds (or any seed or spice of your choice)
1. In a large bowl put all of the dry ingredients. Put the salt on one side of the bowl and the yeast on the other side of the bowl. You need to make sure the salt and yeast aren’t combined as the salt will kill the yeast. Add 120ml of the water and 1 1/2 teaspoons of the oil to the bowl and mix together using your fingers. Whilst mixing, slowly add the rest of the water (you may not need it all) and the olive oil until you have a soft dough and all of the flour has come off of the side of the bowl.
2. Pour a little oil onto a clean work surface and place your dough on top of the oil. Knead the bread for 5-10 minutes. The dough may seem a little wet to start with but keep working at it and you will get a lovely smooth dough. Once you have a smooth dough, place it in a clean, oiled bowl and cover it with cling film. Put the bowl in a nice warm place; this will help the help the dough to rise. Leave the dough to prove for 1 hour or until it has doubled in size.
3. Preheat the oven to 250 C and place a clean baking tray on the middle shelf to get nice and hot.
4. Once the dough has doubled in size, tip it out onto a flour dusted surface. Knock the dough back (all this means is to push all of the air out of the dough) by folding the dough in on itself and pushing the dough down over and over again until you have knocked all of the air out. This won’t take long to do, maybe a minute or so.
5. Split the dough into 4 or 6 equal balls and roll out each ball, with a dusted rolling pin, until they are 5mm thick. Dust each pitta with a little flour just to make sure that they do not stick to the baking tray. Take the baking tray out of the oven and place as many pitta breads as you can on the tray (you may have to cook them in batches). Put the tray in the oven and cook the pittas for 5 – 8 minutes or until they start to get some colour. Don’t be tempted to leave them in the oven to go completely brown as you will end up with a brittle pitta bread that will break up as soon as you try to cut into it. Once the pitta breads are cooked, place them onto a chopping board and cover them with a clean cloth until they have cooled down. Once they have cooled the pitta breads should be soft and easy to open and ready to be filled with amazing ingredients!
I made these last weekend for my girlfriends family and they went down amazingly. I served them with a potato curry and a nice salad. The thing I love about these breads is that you can have them with so many different fillings!
I hope you like the recipe. Let me know if you try them out 🙂