The Pita Bread Recipe The pocket bread is delicious stuffed with salad and other fillings, or cut up and eaten with dips.
Rising and proofing time:
1 hr–1 hr 50 mins
1 tsp dried yeast
1⁄3 cup whole wheat flour
1 1⁄3 cups bread flour, plus extra for dusting
1 tsp salt
2 tsp cumin seeds
2 tsp extra virgin olive oil, plus extra
1 In a small bowl, mix the yeast with 3⁄4 cup lukewarm water. Leave 5 minutes, then stir.
2 In a large bowl, mix together the two types of flour, salt, and cumin seeds.
3 Make a well and pour in the dissolved yeast, ¾ cup lukewarm water, and oil.
4 Combine the flour mix with the wet ingredients, mixing to form a soft, sticky dough.
5 Turn the dough onto a floured work surface and knead until very smooth and elastic.
6 Place the dough in a lightly greased bowl and cover with a damp kitchen towel.
7 Leave to rise in a warm place for 1–11⁄2 hours, until doubled in size. Flour 2 baking sheets.
8 Turn the dough onto a lightly floured work surface, and knock back.
9 Shape the dough into a cylinder 2in (5cm) wide, then cut into 6 pieces.
10 Take 1 piece of dough and leave the rest covered with a kitchen towel as you work.
11 Shape the dough into a ball, then roll into an 8in (20cm) oval.
12 Transfer to a baking sheet. Repeat to shape the remaining pitas. Cover with a kitchen towel.
13 Leave to rise in a warm place for 20 minutes. Preheat the oven to 475°F (240°C).
14 Place another baking sheet in the oven. Once hot, transfer half the pitas to the sheet.
15 Bake for 5 minutes. Transfer to a wire rack and brush the tops lightly with water.
16 Bake the remaining rounds, transfer to the rack, and brush with water. STORE Best eaten warm from the oven, pitas can be stored overnight in an airtight container.
|Pita Bread Recipe|