Pitta Bread
I love watching pitta breads puff up in the oven. Almost like magic.
The secret is the hot baking tray and to roll them out as thin as possible.
They are also a very versatile type of flatbread.
You can dunk them in curry or soup. Fill them with all kinds of delicious ingredients. Or dip them in hummus or any other spread. Whatever you fancy.
Happy Baking!
Ingredients
250g strong white bread flour
5g salt
1 sachet fast-action dried yeast
160ml cool water
2tsp olive oil
20g nigella seeds
Method
In a big bowl, mix the flour, salt, yeast and nigella seeds together.
Add 120ml of the water, as well as the olive oil.
Mix the ingredients together using your hands or an electric mixer.
Add the remaining water a little at a time until the dough is soft and smooth.
Knead the dough for about 5 minutes to make it elastic and stretchy.
Shape into a ball and place in a lightly oiled bowl. Cover with cling film and leave to rise in a warm spot until doubled in size.
Preheat the oven to 220°C and put 2 baking trays inside to heat them up.
Tip the dough onto a floured surface and knock back until all the air is out.
Divide it into 4-6 equal sized pieces and shape into balls.
Roll each ball into a thin oval.
Take the trays from the oven, dust with flour and lay the pittas on them.
Bake for about 5-10 minutes until the breads puff up and get a little colour.
Once out of the oven, cover the pittas with a cloth and leave to cool.