Perfect pitta food by Felicity Cloake. Photo: Felicity Cloake for the Guardian figcaption > root >
( makes 10 ) em>
400ml warm but not hot water
10g active dried yeast
2 tsp sugar
400g strong white-hot flour
100g wholemeal flour( optional, or use 500 g white)
2 tsp salt
2 tbsp olive oil, plus extra to grease
Put 100 ml warm ocean in a jar and scoot in the yeast and half the carbohydrate. Leave until the surface is described in foam. Meanwhile, mix the flours, remaining carbohydrate and salt in a large mingling container.
Mix the petroleum and yeasty irrigate in the flour with your fingertips, then add just enough of the remaining ocean to give you a shaggy dough it should be soft, but not very sticky( memo if youre exploiting all white-hot flour, it was likely wont involve as much as a wholemeal/ white mix ). Turn out on to a clean operate face and rub for about 10 hours( or about 8 in a food mixer on a low-toned acceleration) until smooth and elastic. Give into an oiled container, turn to coating in oil, then envelop and chill overnight, or leave somewhere warmish until doubled in width( about an hour to an hour and a half ).
Heat the oven to maximum, preferably devotee, with a broiling stone or heavy baking tray in there. Meanwhile, divide the dough into approximately 80 g projectiles, extend with a damp tea towel and allow to rest for 10 instants, then roll out on a floured face to rounds about 0.5 mm thick, forming sure they are evenly dense all over. Cover with a damp tea towel and leave for 20 minutes.
Operating as quickly as possible, placed as many 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 duty surface is now on top. Cook until they bag, then carefully remove and keep warm in a tea towel while you cook the residual( how long this takes is dependent upon how hot your oven goes ). Make sure to keep the oven door closed as much as possible to conserve 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 baking it with other flours ? strong>