About this recipe:This pitta bread can either be baked or pan-fried. Both give different results, so feel free to experiment. Enjoy on their own, as a sandwich wrap or with Greek dips and spreads.
Makes: 8 pitta breads
250g plain flour
125g pastry flour
250ml warm water (45 degrees C)
1 teaspoon dried active baking yeast
1 tablespoon apple sauce
1/2 teaspoon salt
1 1/2 teaspoons caster sugar
1 tablespoon olive oil
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Method Prep:30min › Cook:20min › Ready in:50min
Dissolve the yeast and sugar in the warm water.
Combine the plain flour, pastry flour and salt in a bowl. Stir in the yeast mixture and apple sauce and knead. Dough should not be sticky, but it should not be dry either. If too sticky add 1 tablespoon of plain flour until you get the right consistency. If too dry, add 1 tablespoons of water until you get the right consistency.
Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out to 15 to 20cm circle
There are two ways to cook pitta bread. The end result is a bit different with each one.
To Bake Pitta: Preheat oven to 260 C / Gas 10 and place a pitta on a wire rack. Transfer the wire rack into the oven and cook for 3 minutes or until the bread stops puffing up. When you take it out, carefully squeeze out the air from the pitta using a tea towel, be careful it is hot. Quickly transfer to a plastic freezer bag.
To Fry Pitta:
Heat olive oil in a frying pan over high heat. When almost smoking, place a pitta in the pan and cook for a few minutes on each side, until brown spots begin to appear. It should look something like a tortilla when it is done. Put in a plastic bag once it has cooled a bit.
Pastry flour has a reduced amount of gluten compared to plain flour. It produces baked items that are delicate and crisp.
You can substitute in the following. You will need to blend 120g plain flour with 1 tablespoon corn flour for this recipe.