Saturday, May 30, 2009

Really Simple Pita Breads

Last weekend I had my neighbor over for dinner and decided to try out my culinary skills. I found a recipe for mini garlic bread pizzas and spent ages trying to get it out work out correctly. After 3 batches of hard little cracker-like lumps, I decided to just throw some of the dough in the oven without any sauce on it. I was completely amazed to find that without the sauce, the dough rose wonderfully into pita breads. This weekend I decided to try it again and the result was far better than the first set of pizzas!

Really Simple Pita Breads
2 cups of white flour (250 grams)
2 cups of wholewheat flour (250 grams)
1 sachet of fast acting yeast (2.25 teaspoons)
1 tsp salt
2 tablespoons olive oil
1.25 cups warm water (300 ml)

Combine all the dry ingredients then pour olive oil and water over them. Mix well. Kneed dough for about 5 minutes until all flour has been absorbed by the dough. Place the dough in an oiled bowl and cover with a damp cloth. Let rise for between 30 minutes and 2 hours (the dough doesn't need to double just rise a bit) after it rises, punch the dough down and separate into 30 small balls. On a floured surface and using a rolling pin, roll out each ball the the size desired.

Bake the pitas in a fan oven at 220 (475) degrees for about 5 minutes or until they turn golden

Yield: 30 6inch diameter pitas
Prep time: 20 minutes plus rising time
Cook time: 5 minutes a batch

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