Awesome little pockets that can be filled with any fillings that you fancy.
This was one of the first breads I ever made years ago. And it is still one of my favourites because it is so easy to make. The versatility is great and if you are a complete beginner, this is definitely one for you!
This recipe yields 4 pitas. If you want to make more just multiply the amount of ingredients.
Ingredients
250g (8.8oz) strong white bread flour
5g (0.2oz) sea salt
3g (0.1oz) dry yeast or 9g (0.3oz) fresh yeast
155g (5.5oz) filtered water at around 25C (77F)
To learn more about dough temperature control click here.
Method
- Add the yeast to the water and let it dissolve and hydrate.
- Add the salt and stir to dissolve.
- Add all the flour and mix until incorporated.
- Knead the dough for around 5 minutes to develop the gluten. *Final dough temperature should be around 25C (77F). If it is more than 26C (79F) then place in a cooler corner of the kitchen.
- Place in bowl, cover and ferment for 30min.
- Preheat your oven to 250C (480F) NO FAN. Or 230C (450F) with fan.
- Fold and place the dough back in the bowl and proof for another 30min.
- Divide into 4 equal pieces and preshape.
- Final proof 20 min.
- Roll out to no more than 1cm (0.4 inch) thick and bake for 3 min or until puffed up and nicely golden brown.
- Let it cool down slightly and enjoy!
Watch the video here
