Itty bitty pittas

Ingredients:

250g strong white flour (plus extra for dusting)

5g instant yeast

5g salt

160ml cool water

2tsp rapeseed oil (plus extra for kneading)

 

Makes ~ 4 small pittas

 

Preparaton/Baking Method:

In a bowl, mix together the flour, yeast and salt. Add 120ml of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough.

 

(You may not need all the water; the dough should be soft and not sticky)

 

Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size (between 1-3 hours).

 

Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf.

 

When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick.

 

Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches.

Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool.

Nibble them in the kitchen with caramelised onion hummus.

 

Inspiration

Notes: Too small. Too salty. Next time, try rolling them out thinner. Bake for longer for more colour.