Holly Jones, David Jones

Pitta Breads

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Preparation info
  • Makes about

    12

    pitta breads
    • Difficulty

      Easy

Appears in
Wood-fired Oven Cookbook
Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

  • About

Another ancient hearth bread, pitta comes from the Middle East and Eastern Mediterranean. The baking process comes to a dramatic end as the pitta breads suddenly puff up in the oven. Keep a clean dish towel ready to cover them once they come out of the oven, so that the bread stays soft and moist.

Ingredients

  • 500 g /1¼ lb/4½ cups strong white bread flour
  • 5

Method

  1. Sift the flour and the salt together into a large bowl. Stir the yeast into the water and pour this liquid into the flour. Stir together to make a very soft dough. Knead the dough on a clean surface until smooth and leave it to rise in a clean bowl covered with plastic wrap for at least an hour, until doubled in size.