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Pitta Bread

I use a simple dough recipe.

8oz flour will make 6 x 6" Pittas

I usually mix white and wholemeal flour, but that's a personal preference.
I use Extra Virgin Olive Oil in my breads, again, personal preference.

It's a basic dough recipe that I play with depending on whether I'm making by hand or machine and how many I'm making.

For the Dough: By Hand

8oz/225g Flour
½oz/15g Fresh Yeast/ 7g Dried
1 Tsp Salt
¼ pint (140ml) Water
2 Tsp (Extra Virgin) Olive Oil

For the Dough: by Machine

7½oz /210ml Water
1Tbsp Olive Oil
12oz/350g Flour
1 Tsp Salt
1 Tsp (Easy Blend) Dried Yeast

Oven Temp 230C/450F/Gas 8

Make your dough and prove as normal.
Knock back and divide into (6) balls.
Cover and leave to rest for 5 mins.
Roll out each ball into an oval about ¼"/5mm thick.
Dust with flour.
Cover and leave to rise for 20-30 mins.

Pre-heat your baking trays in the oven.
Pop your Pittas onto the pre-heated trays and they should take 4-6 mins to puff up.

They don't need to brown.
If your oven is not hot enough, they won't puff.

Onto a wire rack and cover with a tea-towel to keep them soft as they cool.

I've said divide into 6 balls but it's really up to you.
I batch bake and make different sizes.

Thanks Mo! I really love pitta breads but the shop bought ones are bordering on disgusting ( well the ones from Tes*o are anyway!). I shall try out your recipe this weekend as we are having a BBQ. Love Lizzie

Thanks Mo! I've always wanted to make these and your recipe looks so easy as well! going to have to try this Soon!

thanks Mo, thats brilliant..

You're all welcome  

I get nervous sharing recipes in case they don't work for people  

Mo wrote:
You're all welcome  

I get nervous sharing recipes in case they don't work for people  

Same here!

buuuut girls........they work for YOU  

Stupid question no 1 for Mo - when you say "white" flour - do you mean bread flour?  If not, what sort do you use?



Sorry, yes, I mean bread flour.
I use strong white bread flour, although I understand that you can use normal Plain Flour.

I've used Plain Flour to make Pizza Dough in the past and it worked ok.

Speaking of flour, is anyone esle thinking of stocking up? I'm not going to panic buy, just include it in my shop whether I need it or not and stock up slowly, I think.
You can freeze flour and I can use it to fill up gaps in our freezers.

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