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Pita Bread

Preparing time: 2 hrs Cook time: 30 min
Ingredients Method
20 g fresh yeasts or 7 g dried yeasts
1 tsp sugar
Add sugar to the yeastsAdd waterDissolve the yeast and sugar
Start with liquidising the yeasts. Add sugar and a splash of water (from the quantity already measured) to the yeasts to get them and the sugar dissolved.
250 g bread flour
1 tsp salt
1 tbsp vegetable oil
160 ml warm water
Add flourAdd saltAdd oil
Add yeast and sugar mixture
Place the flour in a bowl of the stand mixer equipped with the dough hook. Add the salt, oil, yeast and sugar mixture and water.
Sticky DoughKnead the doughPlace the dough in an oiled bowlCover with foil and leave to rise Mix at medium speed to get a homogenous but sticky dough. Sprinkle a little flour on the worktop and knead the dough for approx 5 minutes. Place the dough in an oiled bowl, cover with foil or a plastic bag and leave for 1.5 hours until it doubles in size.
Risen doughPunch the doughForm a disc of an equal surface
Punch the dough down and place it on the worktop and flatten to make an even disc.
Divide the disc into 8 equal piecesForm 8 equal ballsCover with foil and leave for 15 minutes Divide the disc into 8 equal pieces. Form 8 even balls and leave them covered on the floured worktop for 15 minutes.
Press the ball to remove airpocketsRoll outRoll out 8 equal discs
Take each ball, press to remove the airpockets and bubbles inside and roll out to create a flat disc. Make each disc equal. Generously flour the worktop and leave the discs covered for 15 minutes to rise slightly.
1 tbsp vegetable oil
Place the disc on the skilletBubbles on the disc
Preheat a cast-iron skillet over medium heat and brush lightly with vegetable oil. Place each disc on the hot skillet for 30 seconds. When you see bubbles, flip the pita and cook for 1 minute.
It will puff then flip and cook 1 minute. Cover cooked pita breads with a kitchen towel to prevent them from drying out.

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