Perfect pitta eat by Felicity Cloake. Photograph: Felicity Cloake for the Guardian figcaption > source >
( makes 10 ) em>
400ml warm but not hot water
10g active dehydrated yeast
2 tsp sugar
400g strong lily-white flour
100g wholemeal flour( optional, or use 500 g white)
2 tsp salt
2 tbsp olive oil, plus additional to grease
Put 100 ml heated irrigate in a jar and scoot in the yeast and half the carbohydrate. Leave until the surface is described in foam. Meanwhile, mix the flours, standing sugar and salt in a large mixing bowl.
Mix the oil and yeasty water in the flour with your fingertips, then lend just enough of the remaining water to give you a shaggy dough it should be soft, but not too sticky( mention if youre exploiting all grey flour, it probably wont require as much as a wholemeal/ lily-white mixture ). Turn out on to a clean piece skin-deep and rub for about 10 minutes( or about 8 in a food mixer on a low-pitched accelerate) until smooth and elastic. Give into an oiled bowl, turn to coating in lubricant, then cros and chill overnight, or leave somewhere warmish until redoubled in sizing( about an hour to an hour and a half ).
Heat the oven to maximum, preferably fan, with a broiling stone or heavy baking tray in there. Meanwhile, divide the dough into approximately 80 g balls, plow with a damp tea towel and allow to rest for 10 minutes, then roll out on a floured surface to rounds about 0.5 mm thick-skulled, preparing sure they are evenly thick-skulled all over. Cover with a damp tea towel and leave for 20 minutes.
Operating as soon as possible, set as numerous pitta as will comfortably fit on the hot stone or broiling tray while its still in the oven, flip-flop them over as you pick them up, so the side resting on the task face is now on top. Cook until they balloon, then carefully remove and keep warm in a tea towel while you cook the remainder( how long this takes is dependent upon how red-hot your oven goes ). Make sure to keep the oven door shut as far as is possible to conserve heat. 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 baking it with other flours ? strong>