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Pitta Breads
- Makes about
12
pitta breads - Difficulty
Easy
By Holly Jones and David Jones
Published 2016
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 5
Method
- 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.
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