If you’ve never made bread from scratch, pita is the perfect place to start. If you have made bread before, you’ll know how delicious these can be! They are great served with hummus for dipping, or our falafel with herby yoghurt… this recipe makes about 20 small pita breads.
Equipment:
|
Ingredients:
|
What to do:
- Dissolve the yeast and sugar in 125ml warm water, cover and set aside for 15 minutes until frothy. Dissolve salt in remaining 250ml warm water.
- Place flour and semolina in a large mixing bowl and make a well in the centre. Add yeast mixture, 1 tablespoon olive oil and salt water. Knead with hands for 10 minutes in the bowl. Shape into a ball in the bowl, cover with glad wrap and place in a warm area to rise. Wait about one hour until dough has doubled in volume.
- Punch down dough and knead on a floured surface for one minute. Divide dough into pieces slightly larger than an egg and roll quickly into little balls. Leave to rest under a damp tea towel for 5 minutes, then roll out on a floured surface to a thickness of about 6mm. Prick bread with a fork in several places.
- Preheat a frying pan, add a dash of olive oil and cook bread over high heat for a couple of minutes each side until lightly browned. Repeat with remaining breads, carefully wiping out the frying pan if smoking and adding oil for every second one if necessary.
- Stack breads on a clean tea towel, placing clean tea towels between each second one to absorb the moisture, and allow to cool.
- Slice into quarters or strips and divide onto the plates.
Notes: Where does pita bread originate? Where are other flat breads used? What other sort of dishes do they go with? What does dissolve mean? What does absorb mean?
The Bondi Cook 