Pitta Bread
Prepare the pita bread dough ahead of time, as the dough need to proof! An essential for any barbecue’s sides served with grilled chicken to steak chimichurri!
5 people
10 minutes
20 minutes
Ingredients
- 7 g Active Dried Yeast
- 5 g Caster Sugar
- 3 tbsp Olive Oil
- 1 tbsp Salt
- 250 g Strong Flour
- 150 ml Water
Method
- In a bowl, combine the flour, salt, caster sugar then stir in the dried yeast. Make sure the yeast is fully dispersed in the flour.
- Pour the lukewarm water and oil mixture in the bowl with the flour. Mix with your fingertips until a ball is formed. Transfer onto a work surface and knead for 6-10 minutes until smooth and stretched well. If you’re using a food mixer, combine on low speed with a dough hook for 5 minutes.
- Place the smooth dough back into the bowl and cover with cling film. Leave at room temperature to rise for 60-70 minutes or until it doubles in size.
- Once risen well, knock back the dough and divide the mixture into 4-5 balls.
- Roll them once more into smooth balls and place on an oiled tray to proof covered with cling film for 30 minutes or until needed.
- (At this stage you can keep the dough in the fridge overnight or until required, all you need to do is letting the dough come back at room temperature for 1 hour once out of the fridge!)
- Warm the barbecue to high or heat a large frying pan over a medium-high heat.
- Roll the pitta breads into thin circles of about 3-5 mm thick or so. The thinner rolled the more you will have the puff on the pitta bread while cooking them!
- Brush the rolled pitta breads with oil and gently place one onto the barbecue or into the pan. It should bubble on the surface after 30-45 seconds.
- When the base is coloured, flip the pitta, and continue to cook for another minute or so. Remove the pitta quickly and place on a plate with a clean towel to keep them humid enough to fold if need.
- Repeat the process until all the pittas are cooked and ready to serve.
- Enjoy fresh or warm them back in the oven for 2 minutes to serve.
