After the success of making Ciabatta I decided to try out another type of more adventurous bread, Pitta Breads. I feel Pitta Bread is such a useful bread, cutting them in half to create little pockets ready to cram full of yummy filling such as salad or meat. I used my Dad’s pizza stone to make bake these, however the recipe states that using a baking tray also works well. As lazy as it sounds, I really enjoy baking bread now I have a Kitchen Aid and don’t have to knead the dough for an extended period of time so if you have any bread suggestions, let me know and I’ll be sure to give it a go!
Ingredients for 6 pittas
250g strong white bread flour
7g instant yeast
160ml cool water
2 tsp olive oil, plus extra for kneading
fine semolina or extra flour for dusting
- Measure the flour into a large mixing bowl (attached to a standing mixer fitted with a dough hook if you have one) adding the salt to one side and the yeast to the other.
- Then add ¾ of the water and olive oil to the bowl, using your hands to bring the mixture together. Continue adding the water a little at a time until you have picked up all of the flour from the sides of the bowl. You may not need to add all of the water or may need a little extra, the dough should be soft and sticky but not soggy.
- If you are kneading your dough by hand, coat the work surface in a little oil and knead for 5-10 minutes (alternatively use a standing mixer fitted with a dough hook, and mix the dough for about 7 minutes on a medium speed) until the dough is soft and forms a smooth skin.
- When the dough reaches this stage, put it into a lightly oiled large bowl, cover with a tea towel and leave to rise for 1-3 hours until it has at least doubled in size.
- Meanwhile, heat your oven to 220°C/ 430°F and put a baking stone or baking tray in the centre to heat up.
- Dust your work surface with flour or semolina, tip out your risen dough and fold it inwards until all the air is knocked out and the dough is smooth.
- Then divide your dough into 6-8 equal sized pieces shaping each into a ball, make sure you keep the remaining pieces of dough covered in a tea towel while you work.
- With a rolling pin, roll out the balls into rough oval shapes about 3 mm thick, stopping when you have as many as will fit on your tray or stone with a little space between each piece.
- Take the hot stone from the oven, scatter with a little flour and place the pitta breads on it. Bake for 5-10 minutes, removing the pittas from the oven as soon as you start to see any colour. Repeat with the remaining dough until you have made as many as you can make. Leave the pittas to cool with a towel over them to ensure they stay soft. Eat within 24 hours or freeze.