Perfect pitta bread by Felicity Cloake. Photograph: Felicity Cloake for the Guardian figcaption > generator >
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400ml warm but not hot water
10g active dehydrated yeast
2 tsp sugar
400g strong lily-white flour
100g wholemeal flour( optional, or use 500 g white-hot)
2 tsp salt
2 tbsp olive oil, plus extra to grease
Put 100 ml heated sea in a jug and wipe in the yeast and half the sugar. Leave until the surface is contained in foam. Meanwhile, blend the flours, standing carbohydrate and salt in a large mixing container.
Mix the lubricant and yeasty irrigate in the flour with your fingertips, then lend just enough of the remaining irrigate to give you a shaggy dough it should be soft, but not very sticky( note if youre expending all white flour, it was likely wont need as much as a wholemeal/ grey mixture ). Turn out on to a clean job skin-deep and rub for about 10 hours( or about 8 in a food mixer on a low hasten) until smooth and elastic. Employ into an oiled container, turn to hair in petroleum, then deal and chill overnight, or leave somewhere warmish until redoubled in size( about an hour to an hour and a half ).
Heat the oven to maximum, preferably devotee, with a baking stone or heavy baking tray in there. Meanwhile, divide the dough into approximately 80 g dances, coating with a damp tea towel and allow to rest for 10 times, then roll out on a floured face to rounds about 0.5 mm dense, moving sure they are evenly thick all over. Cover with a damp tea towel and leave for 20 minutes.
Operating as rapidly as possible, set as many pitta as will comfortably fit on the red-hot stone or cooking tray while its still in the oven, flip-flop them over as you pick them up, so the side resting on the drive surface is now on top. Cook until they balloon, then carefully remove and keep warm in a tea towel while you cook the rest( how long this takes will depend on how red-hot your oven goes ). Make sure to keep the oven door closed as much as possible to keep heat. Eat the same day, or freeze.
Pitta, pide, khubz which form of this very versatile flatbread is your favourite, and how do you like to eat it? And has anyone had any success broiling it with other flours ? strong>