Wednesday, 11 February 2009

Pitta Bread

A couple of weeks ago, when I went home to see my parents, I made some Pitta Bread. My mother has a much larger kitchen than I do, and it is perfect for making bread, she also has an airing cupboard which is brilliant for the rising process. The Pitta Bread were so much fun to make, as they actually rose under the grill as I watched, there were lots of exclamations of ooooo, and I grabbed various members of my family to come and watch!

Pitta Bread before cooking:

In the oven:

All nicely puffed up and ready:

Pitta Bread (from Leiths Baking Bible)
(Makes 8)

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.

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