Here readers is a very short posting for those readers who love pitta bread but have forgotten to go and buy some. Click on pitta for more recipes
|Preparation time :||45 minutes, plus 2 hours 20 minutes rising|
|Cooking time :||6 minutes to 10 minutes|
|Total time :||3 hours 11 minutes to 3 hours 15 minutes|
Makes: 12 small pitta breads
450g strong plain flour
2 heaped tsp easy blend yeast
½ tsp salt
3 tbsp toasted sesame oil
4 tbsp white sesame seeds,mixed with a little flour
- Sift the flour into a large bowl and stir in the yeast and salt. Add about 300ml water and knead to form a dough. The amount of water you need will vary according to the flour: add enough to form a slightly firm, supple dough. Remove from the bowl and turn on to a clean surface.
- Knead well for 10 minutes, then roughly flatten the dough and push in lots of little holes with your fingers. Pour on 1 tbsp sesame oil and knead it in. Repeat the process, adding a second tablespoon of sesame oil. After 5 minutes, the dough should feel soft and silky. Add the final tablespoon of sesame oil to a large bowl. Make sure its sides are well oiled then add the dough, lightly rubbing it in the oil. Cover with clingfilm and leave in a warm place until doubled in size (about 2 hours).
- Lay out a sheet of foil and lightly sprinkle with some of the sesame seed and flour mix. Turn the dough out and knock it back. Knead for 5 minutes then divide into 12 pieces. Take the first and roll into a ball. Then, on a surface dusted with more of the sesame seed and flour mixture, press it flat and roll into a 5mm-thick oval (no thinner). Put on the foil, unseeded side down, gently pressing onto the seeds. Repeat with the remaining pieces.
- Cover with a tea towel to prevent drying and leave to prove for 20 minutes. Meanwhile, oil 2 large baking sheets and place in the oven. Turn to its maximum heat.
- The pitta breads should look puffy. Transfer them to the hot baking sheets and bake for 6-10 minutes until risen and lightly coloured. Don't open the oven door while cooking. Transfer to a rack to cool.