The staple bread of the Middle East known as Khubuz in Arabic but pita bread in the West! Its soft, chewy crust, absorbent crumb and hollow pouch make it the most versatile of breads.
It is ideal to scoop, dip and be filled with all types of foods. Pita bread is best served warm.
To reheat sprinkle lightly with water and warm in the oven.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Ingredients:
375g strong white flour
1 (7g) sachet dried active yeast
250ml warm water
1 teaspoon salt
½ teaspoon sugar
1 tablespoon olive oil
Method
Dilute the yeast in 100ml warm water. Leave for 5 minutes and stir to dissolve.
Add the flour and salt and sugar in a large mixing bowl. Stir in the olive oil and remaining water as needed to form a firm but soft dough.
Knead in the food mixer until smooth, supple and elastic.
Remove and knead by head briefly.
Put the dough into an oiled bowl turning it to coat evenly with the oil. Leave for 1 ½ hours to rise or until double in size.
Divide the dough into 8 pieces.
Shape each piece into a ball. On a lightly floured work surface, roll out into rounds about 15 cm/ 6 inch wide.
Cover and leave to rise again for 20 minutes.
Preheat the oven to 220 C/ 425F/ Gas mark 7. Lightly dust 2 -3 baking sheets and place in the oven.
Place the dough rounds on the hot baking tray.
Bake for 10 -12 minutes until puffy and the top begins to brown.
Remove from the oven immediately and cover with a damp cloth to keep the crusts soft and to prevent drying out.
