Homemade Pitta Bread

These homemade pitta breads are so puffy they make Sean Combs look flat.

Ingredients

-1 pittas+

Metric

Method

1. 1

   Add the flour, yeast, sugar and salt to a large mixing bowl and stir to combine. Pour in the tepid water and olive oil to the mixing bowl. Bring the dough together, then transfer it to a floured surface and knead gently for 10 minutes.

   
2. 2

   Clean out the mixing bowl, lightly oil it, then add the dough back in. Cover the bowl with a damp tea towel and leave to prove in a warm place for 1 hour or until it doubles in size.

   
3. 3

   Generously dust a work surface with flour and cut the dough into four. Roll each quarter into a ball shape and leave them to prove under a damp cloth for 10 minutes.

   
4. 4

   Turn on the oven as high as it will go (ours goes as high as 250°C fan) and place a large baking tray in the oven so it heats up.

   
5. 5

   Roll each ball into an oval or round pitta shape approximately 0.5cm thick, then leave to rest at room temperature for about 10 minutes (this allows the gluten to relax so it puffs up when baked).

   
6. 6

   Take the baking tray out of the oven and quickly place as many pittas as will fit on it, floured side facing up. Bake until lightly golden brown; this can take anywhere between 4-8 minutes depending on the temperature of your oven.

   
7. 7

   Take the pittas out of the oven and leave them to cool under a tea towel.