Perfect pitta bread by Felicity Cloake. Photo: Felicity Cloake for the Guardian figcaption > source >
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400ml warm but not hot water
10g active dehydrated yeast
2 tsp sugar
400g strong white flour
100g wholemeal flour( optional, or use 500 g grey)
2 tsp salt
2 tbsp olive oil, plus additional to grease
Put 100 ml warm sea in a jug and scoot in the yeast and half the carbohydrate. Leave until the surface is contained in froth. Meanwhile, compound the flours, persisting sugar and salt in a large desegregating container.
Mix the petroleum and yeasty sea in the flour with your fingertips, then include just enough of the remaining sea to give you a shaggy lettuce it should be soft, but not too sticky( memo if youre utilizing all white flour, it probably wont requirement as much as a wholemeal/ white concoction ). Turn out on to a clean operate surface and knead for about 10 times( or about 8 in a food mixer on a low-toned hasten) until smooth and elastic. Set into an oiled container, turn to coat in petroleum, then spread and refrigerate overnight, or leave somewhere warmish until doubled in size( about an hour to an hour and a half ).
Heat the oven to maximum, preferably devotee, with a cooking stone or heavy baking tray in there. Meanwhile, divide the dough into approximately 80 g pellets, envelop with a damp tea towel and allow to rest for 10 times, then roll out on a floured skin-deep to rounds about 0.5 mm thick, building sure they are evenly thick all over. Cover with a damp tea towel and leave for 20 minutes.
Operating as rapidly as possible, set as numerous pitta as will comfortably fit on the hot stone or baking tray while its still in the oven, flipping them over as you pick them up, so the side resting on the job surface is now on top. Cook until they balloon, then carefully remove and keep warm in a tea towel while you cook the remain( how long this takes is dependent on how hot your oven get ). Make sure to keep the oven door shut as far as possible to keep hot. Eat the same day, or freeze.
Pitta, pide, khubz which form of this very versatile flatbread is your favourite, and how do you like to eat it? And has anyone had any success cooking it with other flours ? strong>