Pita Bread
Pita, or khubz, is the everyday bread of the eastern Mediterranean. It acts as plate, fork and wrapper for the meal.
Soft, puffy pocket bread baked at a very high heat. Ideal for stuffing with falafel, shawarma or scooping up dips.
Ingredients
Method
Mix the flour, yeast, sugar and salt. Add the oil and warm water and knead for 8-10 minutes until smooth and elastic.
Cover and leave in a warm place for 1 hour until doubled.
Heat the oven to its highest setting (250°C or above) with a baking tray or stone inside.
Divide the dough into 8 balls and roll each out to a 5mm circle. Rest for 10 minutes.
Bake 2-3 pieces at a time on the hot tray for 3-4 minutes until puffed and lightly golden. Wrap in a cloth to keep soft.
A very hot oven is what makes pitas puff and form their pocket. Don't open the door while they bake.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
Serve with
Dishes that go well with Pita Bread
You may also like
More recipes you might enjoy
