7 x 250 ml cake flour                                                     
30 ml sugar
15 ml salt                                                                           
10 g instant dry yeast
30 ml cooking oil                                                            
 625 ml lukewarm water
Mix all dry ingredients and instant dry yeast in a large, warmed mixing bowl.  Mix thoroughly, add oil and lukewarm water and mix to a smooth, soft dough.  Cover dough and leave to rise in a warm place for 30 minutes or until double in bulk.  Knock back thoroughly.  Divide dough in 12 even sections for large pitas and in 24 pieces for smaller pitas. Shape dough into rounds, 5 mm thick and 150 mm in diameter. Place pitas on a floured pastry board.  Sprinkle liberally with cake flour.  Leave to rest for 10 min.  Arrange pitas on a greased baking sheet and bake in a preheated very hot oven (230ºC) for 8 ‑ 10 min.  The bread will form a hollow in the middle.  Do not allow bread to brown during baking.  Cool on a clean tea‑towel.  Tear open and spoon a filling of your choice inside.  Makes 12 large/24 small pitas.
Print Friendly, PDF & Email
(Visited 122 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *