This is a simple recipe for pita bread that we use all the time. It’s from a book called “Essential Mediterranean” published by Murdoch Books.
Put 440g (3 1/2 cups) plain flour in a bowl with 1 tsp sugar and 1 sachet of instant yeast. Add 13 oz (1 1/2 cups) of warm water and 2 tbsp olive oil and mix to a dough. Knead until smooth and stretchy, cover and leave to rise for 20 minutes.
If you don’t have instant yeast, just mix the water sugar and yeast together and leave for 10 minutes before adding to the flour and olive oil. A note about water temperature: I have read “warm, tepid, lukewarm” descriptions of water. That’s not very clear is it. We have a book on bread making that gives actual temperatures, which range from 68F to 88F, so we have been using that as a guide. Yesterday, for some bizarre reason, I read the instructions on the yeast and it states that the water should be between 120F and 130F. That’s quite a bit higher than we’ve been using. We used the higher temperature water, and voila, the rising times were exact. So, read your yeast instructions!!
Once the dough has doubled in size, turn out onto a floured surface and punch down. Cut into 12 pieces and roll into balls. Roll out into discs about 5 mm (1/4″) deep. Put onto greased baking trays, brush with water and leave to rise for 20 minutes. Don’t let the dough dry out. Bake at 250C (500F) for 4-5 minutes. Ours took 5 minutes. They should puff up and be soft and pale. Leave to cool.
Twelve yummy pita breads ready for hummus, meatballs, salad, souvlaki, or pizza toppings.
Cheryl and Becky