Pitta breads

    Pitta breads

    117saves
    2hr40min


    6 people made this

    About this recipe: These pitta breads are delicious served freshly baked, warm from the oven. They make a good accompaniment to soups, dips and pâtés or they can be left to cool, then split and filled: try goat’s cheese with roasted vegetables and red onion rings; grilled meat and vegetables; or hummus and a crunchy mixed salad.

    Ingredients
    Serves: 10 

    • 450 g (1 lb) strong white (bread) flour
    • 1 tsp salt
    • ½ tsp caster sugar
    • 1 sachet easy-blend dried yeast, about 7 g
    • 300 ml (10 fl oz) tepid water, or as needed

    Method
    Prep:2hr30min  ›  Cook:10min  ›  Ready in:2hr40min 

    1. Sift the flour and salt into a bowl, then stir in the sugar and yeast. Make a well in the centre and mix in enough water to make a soft dough.
    2. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until it is smooth and elastic. Place in a lightly greased bowl, cover with a tea-towel and leave to rise in a warm place for 1–1 1/2 hours or until the dough has double 1/2 in size.
    3. Turn the risen dough onto the lightly floured surface and knock it back, then knead for 2–3 minutes. Divide it into 10 pieces and shape each one into a ball. Roll out each ball to an oval about 5 mm ( 1/4 in) thick. Leave on the floured surface to rise at room temperature for about 30 minutes.
    4. Towards the end of the rising time, preheat the oven to 230ºC (450ºF, gas mark 8). Place 3 non-stick baking sheets (or 3 floured baking sheets) in the oven to heat for about 5 minutes. Place the pitta breads on the hot baking sheets and bake for 8–10 minutes or until firm and golden brown.
    5. Transfer to a wire rack to cool. Serve warm or reheat under the grill, or in the toaster, as required. Pitta breads are best eaten on the day they are made, but they can be kept, wrapped in foil, for 1–2 days.

    Each slice provides

    B1, folate, calcium

    Some more ideas

    Substitute wholemeal flour for half the white flour. * For seeded pitta breads, brush the dough ovals with water, then sprinkle with sesame or other seeds before baking. Alternatively, knead 2 tbsp seeds into the dough in step 2. * For herb pitta breads, knead 1 tbsp chopped fresh rosemary or 2 tbsp chopped fresh basil into the dough in step 2.

    Plus points

    White flour provides calcium, a mineral that is essential for healthy bones and teeth. Calcium is also important for normal functioning of nerve impulses and it aids blood clotting. * These pitta breads contain no saturated fat and almost no fat of any kind, making them an excellent healthy choice for a bread to serve with cheese, meat or other foods that are higher in fat.

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    - 02 Dec 2010

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