Pita Bread

img

By Team Studio Kitchen

There is nothing better than baking your own bread, but for first-timers it can be a bit scary. This simple pita bread is a great place to start because its quick and easy and not too messy. It also freezes well, can double as an emergency pizza base and can be wrapped around your favourite Slow Cooked Lamb or stuffed with your favourite sandwich fillings.

 

Time

2

hour

0

minutes

Degree of Difficulty

Easy

Save

2

Portions

12
Portions

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
450g flour, unbleached all purpose
½tsp salt
¼tsp caster sugar
½tsp dried yeast
3tbsp olive oil
275 ml water, warm
1

To make the pita dough... combine all the ingredients in an electric mixer with a dough hook and mix on low for approximately 10 minutes, or by knead by hand until it is smooth and elastic.

 

2

Divide the dough into 12 x 60g balls, dust with flour and place on a tray.

 

3

Cover with a tea towel and leave prove in a warm spot in the kitchen for approximately one hour, less if the kitchen is very warm.

 

4

The dough should increase in size and when touched should leave an indentation.

 

5

Roll the dough into 18- 20 cm circles, brush with olive oil or garlic infused oil and char grill on a BBQ or in a hot flat non-stick pan.

 

6

The bread will puff up nicely, turn it over and cook the other side; it should take less than a minute each side to cook.

 

7

Brush with more olive oil, sprinkle with sea salt and stack the cooked breads on top of each other and cover with a tea towel to stop them drying out.

 

1
0 hours 0 minutes

To make the pita dough... combine all the ingredients in an electric mixer with a dough hook and mix on low for approximately 10 minutes, or by knead by hand until it is smooth and elastic.

2
0 hours 0 minutes

Divide the dough into 12 x 60g balls, dust with flour and place on a tray.

3
0 hours 0 minutes

Cover with a tea towel and leave prove in a warm spot in the kitchen for approximately one hour, less if the kitchen is very warm.

4
0 hours 0 minutes

The dough should increase in size and when touched should leave an indentation.

5
0 hours 0 minutes

Roll the dough into 18- 20 cm circles, brush with olive oil or garlic infused oil and char grill on a BBQ or in a hot flat non-stick pan.

6
0 hours 0 minutes

The bread will puff up nicely, turn it over and cook the other side; it should take less than a minute each side to cook.

7
0 hours 0 minutes

Brush with more olive oil, sprinkle with sea salt and stack the cooked breads on top of each other and cover with a tea towel to stop them drying out.