Pita bread

Pita bread

By
From
Chefs Eat Toasties Too
Makes
12
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
canola oil spray
light olive oil
or garlic infused olive oil
salt flakes

Dough

Quantity Ingredient
450g unbleached plain flour
1/2 teaspoon salt flakes
1/4 teaspoon caster sugar
1/2 teaspoon dried yeast
60ml olive oil
275ml warm water

Method

  1. Put all the dough ingredients in the bowl of a freestanding electric mixer fitted with the dough hook. Mix on low speed for approximately 10 minutes, or knead by hand until the dough is smooth and elastic.
  2. Roll the dough into golfball-sized balls, dust with flour and place on a baking tray. Spray lightly with canola oil and cover gently with plastic wrap. Leave to prove in a warm place for approximately 30 minutes to 1 hour. When the dough is ready it should have increased in size and an indentation will be left when you touch it.
  3. On a lightly floured work surface, roll out each ball of dough into an 18–20 cm circle. Brush the circles with olive oil or garlic-infused olive oil, then chargrill on a hot barbecue or in a flat non-stick frying pan over high heat. After less than a minute the bread should puff up nicely. Turn it over and cook the other side.
  4. Brush the cooked bread with more olive oil and sprinkle with salt. Stack the cooked breads on top of each other and cover with a tea towel to stop them drying out.
Tags:
Toasties
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