Monday, 29 July 2013

Easy-peasy pitta (pita) bread

Pitta pockets
I've not done that much baking lately but put that right over the weekend when I made pitta breads for the first time. 

These little pockets are a lovely alternative to sandwiches, especially when stuffed with all sorts of things - salad, hummus, chicken,...the list is endless.  The version I tried didn't contain any yeast and was therefore a lot quicker to prepare.  I opted for wholemeal flour and am really pleased how these came out :-) 

I turned mine into a yummy lunch with red pepper hummus and a vegetarian chickpea burger - delicious!  I will post the recipes for both soon.  For now, I can highly recommend giving these a try!

Pitta pockets (makes 6 - 7)

500g selfraising flour (white or wholemeal or a mix of both)
2 tsps salt
4 tbsp olive oil
300 ml water

  1. Preheat the oven to 175 C (fan oven).
  2. In a bowl combine all the ingredients and knead into a smooth dough. 
  3. Cover the bowl and allow to rest for 15 - 20 minutes at room temperature (or up to 40 mins if you have the time).Form dough into 6 - 7 equally sized balls, then roll these out into rounds of about 1/2 inch thickness.
  4. Place on a paper-lined baking sheet, brush with water and bake for 15 minutes.
These will freeze well - simply defrost & briefly heat in the oven (or even toaster) when you want to eat these.

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