Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Flatten each piece of dough and make a shape of pita bread. Have you cooked this recipe? Bake each circle for 4 minutes until the bread puffs up. Once you see how easy it is to bake your own pita bread, and, more importantly, once you taste it, you'll never want to eat store-bought again. Stir in the … For an extra-charred finish, heat a cast iron skillet on the stovetop over high heat until smoking. In any case, British readers are best advised to splash out on bread flour. Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. However you roll them out, make sure they are thin enough to puff up in the short time they take to cook, and evenly so, too, or they will blister in places, rather than blowing up like a balloon. The Herberts recommend rolling it out “in one direction only”, but this is another fiddly step I can’t fathom the thinking behind – as with the oil, if anyone knows why, please explain. Rolling the pitas thin aids in the formation of a pocket. To bake pita in the oven: Heat the oven to 475 F degrees and place a heavy-duty baking pan, pizza oven, or large cast-iron skillet on the middle rack to heat. In a medium mixing bowl, combine water, oil, sugar, yeast, salt, and whole wheat flour with a wooden spoon until combined and smooth. This recipe may be doubled. Whole wheat flour adds a nutty flavor to the pita bread. Transfer to … Make sure to keep the oven door closed as much as possible to conserve heat. Some comments may be held for manual review. The flavour and slightly nubbly texture that the wholemeal flour gives the breads is popular with testers, although as Ruperti notes, this doesn’t produce gluten as easily as its white counterpart, so it’s best used in moderation. Stir-fried rice noodles with shrimp, pork, and vegetables. Thoroughly mix together all of the ingredients. Because, unless you’re lucky enough to be able to find them freshly baked, shop-bought pitta is a very poor relation, just like pizza bases, or indeed hummus. Meanwhile, divide the dough into approximately 80g balls, cover with a damp tea towel and allow to rest for 10 minutes, then roll out on a floured surface to rounds about 0.5cm thick, making sure they are evenly thick all over. Avoiding tears on the surface of each dough disk prevents the pitas from bursting and venting the steam in the oven. We will open up online ordering the day before we deliver AND up until 2 pm on the day of delivery. Don’t forget to preheat your oven to 450-degrees F. during the last 30 minutes of letting the bread rise. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Bake the pita: When oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. Put 100ml warm water in a jug and whisk in the yeast and half the sugar. I hope that this post on a simple pita bread recipe was informative and you got to know all the tips and tricks of making a perfect puffy pita bread. If you prefer a smoother, paler pitta, replace the wholewheat with more white flour. You want the pita bread to have some brown color. Picture Perfect Pita Bread Recipe from Baking With Steel Makes eight approximately 8-inch pitas 420 grams (3-1/2 cups) all-purpose flour 1 gram (1/4 teaspoon) active dry yeast 16 grams (1 tablespoon) fine sea salt 300 gram (1-1/4 cups) warm water (105 degrees F) In a large bowl, combine the flour, yeast, and salt. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 30 minutes. Repeat with any remaining pitas. Learn more on our Terms of Use page. By clicking on an affiliate link, you accept that third-party cookies will be set. Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to … In my defence, I’ve had an awful lot of pitta to put away this week. Raise the mixer speed to medium and mix for 3 to 5 minutes. Quick to make, and easy to eat, it’s little wonder they’re popular, in various forms, from southern Europe to north Africa, not only for stuffing, but also as utensils for dipping or scooping food, and bulking out soups and salads. Carefully remove the pita from the bowl. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. These barely leavened breads, known to us by their Israeli name, but common throughout the Arab world, are some of the most ancient in existence. If you are wondering what to serve with pita bread - Here is what we had for lunch the other day: Pita bread … Strong wholemeal is ideal, but in such small amounts, plain will also do if that’s what you have to hand. Cut it in half, and then cut each half into 3 pieces, so you have 6 total. Pitta dough must be sufficiently hydrated to generate steam when it meets the heat of the oven, and strong enough to trap this steam, and thus puff up, so the mixture must be both fairly wet and well-kneaded. (makes 10)400ml warm but not hot water10g active dried yeast2 tsp sugar400g strong white flour100g wholemeal flour (optional, or use 500g white)2 tsp salt2 tbsp olive oil, plus extra to grease. Sprinkle the garlic powder, salt, and garlic … Divide into 12 … Set timer for 2 … I worked at a Middle Eastern restaurant in my hometown, and I used to eat roughly a dozen pieces of this bread … Harley also uses this method, which she recommends topping with a thick tomato sauce and “crisp brown cubes of pork or lamb, a spoonful of thick tzatziki [and] some raw onion and tomato” (pitta porn alert). Smoother, paler pitta, replace the wholewheat with more white flour together into a smooth.! Breads get their characteristic form from a menu of four Perfect pita Packs some brown color of... 20 minutes to a lightly floured work surface, and cut into 6 even pieces form. An oven steel or metal baking sheet in the yeast and half sugar! The heat, the pocket inside remains intact. ) 'll bake 2 to 4 pitas a! Replace the wholewheat with more white flour the day of delivery an extra-charred finish heat. An affiliate link, you accept that third-party cookies will be set traditionally in... 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