| Preparing time: 2 hrs | Cook time: 30 min |
| Ingredients | Method |
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20 g fresh yeasts or 7 g dried yeasts
1 tsp sugar
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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.
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250 g bread flour
1 tsp salt
1 tbsp vegetable oil
160 ml warm water
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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.
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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. |
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Punch the dough down and place it on the worktop and flatten to make an even disc.
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Divide the disc into 8 equal pieces. Form 8 even balls and leave them covered on the floured worktop for 15 minutes. |
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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.
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1 tbsp vegetable oil
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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.
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It will puff then flip and cook 1 minute. Cover cooked pita breads with a kitchen towel to prevent them from drying out. |
