This popular middle eastern bread is ideal for stuffing with falafel or filling with hummus. No matter your chosen choice of filling, home baked pittas taste far better than shopped brought pittas.
PREP TIME 30 minutesCOOK TIME 10 minutesMAKES 6
250g of white flour
7g of instant yeast
20g of nigella seeds- optional
1 teaspoon of salt
160ml of water
2 tablespoons of olive oil
Preparation method
In a large mixing bowl, mix together the flour, yeast, salt and nigella seeds if you choose to use them.
Add 120ml of water and just over 1 tablespoon of the oil until the flour has become a soft dough.
Pour a small amount of the remaining oil onto the worktop and place the dough onto the oil. Knead the dough for around 5-10 minutes or until the dough has become smooth. Once you have created a smooth dough, place the dough ball into a well-oiled bowl which you should leave covered until the dough has doubled in size.
Preheat the oven to 250°C and place a baking tray into the oven to warm up.
When the dough has doubled in size, place the dough back onto the work surface before sprinkling with a little flour, knock the dough back by folding it repeatedly until all the air has disappeared.
Create 4-6 equal sized balls or around 3-5mm in thickness.
Remove the baking tray from the oven and dust with a little flour before placing the pitta bread onto the tray and baking for 5-10 minutes until they start to gain colour.
Remove from the oven and cover until they have cooled down.
