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Pitta bread

Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack

  • Prep: 20 mins
    Cook: 40 mins
    Plus proving
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 246
  • Carbohydrates 47
  • Saturated Fat 0.4
  • Sugar 0.3
  • Protein 8
  • Fat 2
  • Fibre 2
  • Salt 1

Nutrition per serving

  • Calories 246
  • Carbohydrates 47
  • Saturated Fat 0.4
  • Sugar 0.3
  • Protein 8
  • Fat 2
  • Fibre 2
  • Salt 1

Ingredients

  • 2 tsp fast-action dried yeast
  • 500g strong white bread flour, plus extra for dusting
  • 2 tsp salt
  • 1 tbsp olive oil

Method

  1. Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don’t worry if it looks a little rough round the edges.

  2. Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick – this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.

  3. Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.

  4. Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.

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