This is the first recipe I’m putting on here. It’s an attempt to stop my phone being full of recipe bookmarks.
Not quite sure how this is going to work, some will show how I got on step by step following other’s recipes, others will include my tweaks/variations
I used the BBC Good Food recipe for this, it seemed a simple basic version that could be followed easily.
- 2 tsp fast-action dried yeast
- 500g strong white bread flour, plus extra for dusting
- 2 tsp salt
- 1 tbsp olive oil
2 tsp (14gms) easy bake yeast in 300ml warm water. Leave it for 5 mins for bubbles to form
Next to add flour, oil & salt and then knead.
I used wholemeal strong plain flour (we prefer wholemeal pittas) and rapeseed oil (as we’d run out of olive)
Recipe said not to add much extra flour but I found it wasn’t required at all as it was quite a dry mix. Then covered & left to rise for an hour.
After an hour it was divided into 8 and lightly kneaded into rolls before being rolled out flat. I have a small rolling pin from a baking set my daughter had which was just perfect.
Oven should be preheating with baking sheets at as high a temperature as possible (250C/230C fan/gas 9)
Once trays are hot sprinkle with flour and carefully lay pitta on them. Straight into the oven to cook. The recipe said they take 10 minutes but mine were ready in 7.
Once out wrap in a tea towel and allow to cool.
These were big pittas. We had one each for lunch and the rest went in the freezer. They toasted well from frozen with no quality lost.
Will be making these again.
