Pita Bread
Pita bread is a soft and versatile flatbread known for its characteristic pocket. Light and slightly chewy, it is perfect for filling with meats, vegetables or dips. It cooks quickly at high temperature to create its signature shape.
Ingredients
- 500 g plain flour
- 300 ml lukewarm water
- 7 g dry yeast
- 10 g salt
- 20 ml extra virgin olive oil
How to Make It
- Dissolve yeast in lukewarm water
- Place flour in a bowl
- Add yeast mixture and olive oil
- Mix until a dough forms
- Add salt and knead until smooth
- Cover and let rise for about 1 hour
- Divide into small portions
- Roll into flat discs
- Preheat oven to 230°C
- Place on a hot tray or baking stone
- Bake for 4 to 5 minutes until puffed
- Remove and cover with a cloth to keep soft
Tips
- High heat is essential for the pocket to form
- Do not over-roll the dough
- Keep cooked pita covered to retain softness
- Can be cooked in a hot pan as well
Storage
- Store in an airtight bag for 2 days
- Can be frozen