Pitta Bread before cooking:
In the oven:
All nicely puffed up and ready:
Pitta Bread (from Leiths Baking Bible)
15g fresh yeast
1 tsp caster sugar
150ml lukewarm water
250g strong white flour
1 tsp salt
2 tbsp olive oil
2 tbsp polenta
Mix the yeast and sugar with 2 tbsp of warm water.
Sift the flour and salt into a large bowl and make a well in the centre.
Tip the yeast mixture into the well and add olive oil and enough warm water to make a soft but not too sticky dough
Knead the dough by hand for 10 mins or by machine for 6 mins until smooth.
Place the dough in an oiled bowl and turn to coat in the oil, cover with oiled cling film, and leave to rise in a warm place for 1 hour.
Place the dough in a lightly floured work surface and knock back by kneading for 30 seconds.
Divide the dough into 8 balls . Place the polenta on a plate and roll each ball in it. Roll the dough ball into rounds 12cm/5 in in diameter.
Heat the grill to its highest setting until very hot. Place the dough rounds on a greased baking sheet. This is done in two batches for 4 each.
Grill the dough about 7.5cm/3 in from the heat source for 2 mins per side or until puffed and golden brown. Serve warm.
The bread can be reheated if required before serving.