Pita breads

These pita breads, have a good, authentic Greek flavour and they split well - enabling them to hold other foods such as souvlaki and salads.  They are great with barbecues.

Preparation Time: 30 Mins

Cooking Time: 10 Mins

Total Time: 3 Hrs

Ingredients

For 6 servings…

200 gms          Flour  - plain, general purpose  

4 gms             Salt          

1 gm               Yeast  - dried          

120 ml             Water  - warm         

Method

Make a dry mixture by mixing together the flour and salt in a (smaller) mixing bowl.

Make a wet mixture but putting the yeast into another (larger) mixing bowl.  Then add the water and stir until the yeast has dissolved.

Add the dry mixture to the wet mixture.  Mix them together with a wooden spoon and then with hands until they come together to form a dough.  Cover and let it stand for 10 minutes.

After 10 minutes knead gently by pulling one edge of the dough and pressing it back into the middle; turn the bowl a little; repeat with another portion of the dough.  Repeat eight times.  Then cover the owl again and let stand for 10 minutes.  Repeat this kneading three more times.  After the last time, cover the bowl again and let rise for 1 hour.

When the dough has doubled in volume, punch it down to release the air.  Lightly dust a clean work surface with flour.  Remove the ball of dough from the bowl and place it on the floured work surface and divide the dough into 6 equal portions.  Then take each portion in turn and roll it to make a ball.  Cover them and let them rest for 10 minutes.

Heat an oven to 240°C and place a baking tray in it to heat.

Using a rolling pin, roll flat each ball.  Cover and let them rise for a further 10 minutes.

When the dough has finished rising, dust the pita breads with flour and place on the heated baking tray in the oven.  Bake until they have puffed up.  The times for this will vary, so keep an eye on them.  Don’t worry if they are no longer round when baked - the important thing is that they puff up.  Leave the pita breads to cool slightly on a wire rack, then place them, warm, in a food bag so that they don’t dry out.