Homemade Pitta Bread are lovely bread pockets from the Middle East. They are adaptable and can be used for dips, pockets to be filled with hot and cold fillings. I have filled them with meatballs and sauce, chicken salad, pulled pork and is ideal for using up leftovers.
Homemade Pitta Bread
- I like using my hands to produce bread but a bread machine can be used.
- If using a machine, then add all of ingredients in bread pan, select the Dough setting and start.
- When dough has risen long enough, machine will should make a noise telling you its done.
- If preparing by hand then add the flour, yeast and salt into a bowl and mix well.
- Add about half of the warm water and 1½ teaspoons of oil.
- Using your fingers mix the ingredients together well.
- Gradually add the remaining water and oil until all the flour has come away from the sides of the bowl and you have a lovely soft dough. NOTE: You may have to adjust the amount of water so that the dough is soft NOT sticky.
- Lightly flour a cool hard surface and place the dough on it.
- Gently roll and stretch the dough into a 25cm (10 in) rope.
- Using a sharp knife, cut the dough into 8 equal pieces.
- Using a floured rolling pin, spread each piece into a 6 inch oval. When rolled to size, place n a floured surface and cover with a cloth. Allow the pittas to rise for about 30 minutes or so.
- Preheat oven to 260C/Gas10.
- I find they cook better if you place them on a wire rack on top of a baking tray on the middle shelf.
- Cook two or three pittas at a time for about 5 minutes until they start to puff up and turn brown.
- Immediately remove for the oven. I like them soft still so place the cooked pittas on a clean plate and cover them with a mildly damp cloth. This stops them going solid.
- Cut the pittas in half or slice along one side of the long side and you have your pockets.
- Serve with dips or fill with everything from bacon and avocado to lamb and zucchini.