Earlier this week, I made a batch of yummy delicious scones and now I have tried out another recipe from Cathryn Dresser’s Let’s Bake cookbook. This time I am making pitta pockets. They are great for stuffing your favourite foods and enjoying for lunch or dinner. Besides that, you can also cut into strips and use them to dip in to your favourite dips or soup.
Ingredients make 8 – 10 Pittas
- 500g strong white flour, plus a little extra for dusting
- 1 x 7g sachet of fast-action yeast
- Large pinch of salt 300ml warm water
- 2 tablespoons olive oil, plus a little extra for greasing
How to do it:
- Lightly oil one of the large bowls ready for when your loaf needs to prove/rise.
- Put the flour in your other large mixing bowl, then add the yeast on one side and the salt on the other. Make a well in the centre of the dry ingredients and pour in the water and oil.
- Use one hand to start mixing the flour into the water and oil.
- Lightly dust the worktop with flour and tip out the dough then roll up your sleeves and start kneading.
- Put the dough in the lightly oiled mixing bowl and cover with cling film. Put this somewhere warm and leave to rise for 1-2 hours.
- Now it’s time to preheat the oven to 230c/210°C fan/gas mark
- Lightly dust your worktop with four, divide the dough into 8-10 balls and roll them out gently with a rolling pin to form small, flat, very thin pittas.
- Bake for 5 minutes, but keep an eye on them. In the oven, the pitta breads turn a pale gold colour and puff up like a balloon.
Thanks to Orion Book. This book – Let’s Bake is available to buy from 22 May 2014. We have made beautiful scones, click to check out Cat Dresser’s recipe!
