Pitta Bread

You can easily buy pitta bread but making them fresh is very delicious, so if you have the time it’s really worth it - and fun to do with children. You can either use white flour or 50 – 50 wholemeal – as I have used here. It is better to have too many than not enough, and having some in the freezer is always a good idea.

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Plant-Based

500g strong white bread flour
12g salt
7g (a sachet or 2 teaspoons) dried yeast
1 teaspoon sugar
300g tepid water
10g olive oil

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Put yeast and sugar in a small bowl and cover with an inch or so of warm water. Give it a whisk. Leave for 20 minutes to start frothing.
Put the flour, salt, and oil in a bowl.
Put the bowl on the weighing scales, add the frothy yeast and top up with tepid water until it weighs 300g
Turn onto a floured surface and knead for 8 – 10 minutes until smooth and springy. Put the dough in an oiled bowl, cover with a teatowel, and leave to rise for an hour.
Turn onto a floured suface and cut into 8 – 12 pieces and form them roughly into rounds. Leave them to rise for 30 minutes.
Heat the oven to 230º / fan 210º / gas mark 8 and put in a baking tray to get really hot. – you’ll probably need two or cook in batches.
Roll out the dough balls into ovals ½ – 1cm thick. Lay them on the hot baking tray and bake for about 6 minutes – or until they have ballooned and are faintly golden.
Cover with a cloth to keep them warm and serve as soon as possible.

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Diva notes.

From start to serving, these take 2 hours 16 minutes

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Pitta Bread

Diva notes.

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