Pita Bread

A quick and very simple bread to make, Pita is a slightly leavened flatbread said to have originated in the Near East over 4000 years ago.

Most bread books have a basic white loaf as the opening recipe; Pita is much easier, and I believe it should be the first bread used to introduce newcomers to the art of bread making – if only to give pita its historic due.

The defining characteristic of pita is the internal pocket, and the secret to getting a good pocket is a hot oven, so make sure you give your oven plenty of time to thoroughly heat up before putting your bread in to bake.

There are two recipes here, one for white pita and one for wholemeal. The method is the same for both.

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RECIPE 

For 4 white pita:

100g strong white flour

100g plain or ’00’ flour

1/2 tsp salt

1/2 heaped tsp dried yeast

135g tepid water

olive oil

For 4 wholemeal pita:

50g strong white flour

50g strong wholemeal flour

100g plain or ’00’ flour

1/2 tsp salt

1/2 heaped tsp dried yeast

145g tepid water

olive oil


METHOD

Mix the dry ingredients in a large bowl, make a well in the centre and add the tepid water. Using your fingers as a claw, drag the dry ingredients through the water and begin to mix everything together, gently kneading until everything comes together as a dough. The dough should be of a consistency that it leaves the sides of the bowl clean.

Turn the dough out onto a lightly oiled surface, leave for ten minutes, then knead for twenty seconds and shape into a ball. Lightly oil the bowl and put the dough back into it. Cover the bowl with a damp tea-towel or cling film and leave in a warm place for 40 minutes.

After 40 minutes, push the air out of the dough with your fingertips, fold the dough in half while still in the bowl, turn the bowl through 90 degrees and fold the dough in half again, then shape into a ball once more, cover and leave for a further 40 minutes.

Heat your oven to its maximum setting.

Remove the dough from the bowl and shape into a loose sausage. Cut the dough into four equal pieces then, using a little more oil, roll each piece out gently until approximately 5mm thick.

Turn the oven down to 220C/ 200C fan/ gas 8. Your pitas will cook perfectly in the falling heat.

Place the pitas on a baking sheet and bake for approximately ten minutes or until puffed up and golden.

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