Saturday 27 April 2013

A's perfect pitta breads

I meant to press the publish button on this two weeks ago. 

After a bit of a spring clean, things were quite calm and orderly...but just look now... 

It's amazing how painting one tiny little hallway can result in so much mess everywhere else. No time (or space) for leisurely meals. Thank goodness for A's pitta breads. They make great pockets for things like spicy Moroccan style vegetables. A batch of Audrey Hepburn's bran muffins had  breakfast on the go sorted out so we could get on with painting. Hopefully we'll be finished before it's time to go back to school...

To make A's pitta bread you will need:

  • 500g of strong bread flour wholemeal or white
  • one tsp of dried yeast
  • one tsp of fine sea salt
  • warm water
  • a tiny bit of honey or brown sugar to feed the yeast...about half a teaspoonful.
  • Two tablespoons of olive oil.
  1. Put the yeast and honey into a cup and half fill with tepid water plus olive oil. Leave for about ten minutes to proof.
  2. Place the flour and salt into a large baking bowl. Add the yeast mixture and mix. Continue adding more tepid water until the dough feels nice and soft. Knead for about ten minutes.
  3. Cover and leave somewhere warm until it doubles in size.
  4. Heat up the oven to hot. Knock back the dough Take off small pieces and form into small oval pitta bread shapes. Place onto a baking tray. Reduce the heat to 200c and put the bread into the oven to bake for about five or six minutes depending on size.
cut in half, open the pocket and add filling of choice.

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