The technique for these pittas, which should be 100% attributed to the Baker Brothers brilliance (that’s a bit of a mouthful), is really rather simple in that it uses a basic white loaf recipe yet gives you freshly baked pittas in under 3 minutes. The hard bit is the ‘will they, won’t they’ rise part; once they are in the oven and you’re staring longingly through the glass, willing them to puff up. Nine times out of ten they do rise and if not, well then you’ve got a nice little flat bread so not all is lost. Key tips are; get your baking stone really hot and roll the dough out nice and thin. But anyway, enough of us rambling on. Lets dough this shall we? (sorry, couldn’t resist a really bad baking pun).
560g of strong white flour
10g sea salt
300ml of tepid water
20ml rapeseed oil
5g of dried yeast
First things first, before you start on the dough crank the oven up to full – at least 230c. For pittas it’s best to use stone to cook them on but if you don’t have one it’s no problem, you can use a baking tray instead. To start the dough, weigh out the flour and salt into a big bowl. Measure the water and oil into a jug. and stir the yeast into the jug.
Next, empty the contents of the jug into your dry mixture.
Mix the ingredients together before turning out the dough on to a clean work surface and kneading for 15 minutes. I must admit, this bit is quite tiring but stick with it, you’re going to having amazing pittas very soon! If you’re feeling particularly lazy you can pop your dough in a mixer and let that do all of the hard work for you. In this case leave the dough to bounce around for 10 minutes.
Once you have a nice smooth dough, which is elastic in texture, nestle it back into the bowl and cover, leaving it to prove for 1 hour (or until it doubles in size).
Once adequately risen, separate the dough and weigh into 100g balls. On a well floured surface, take each ball of dough and roll out the pittas in one direction, keeping both sides well dusted in flour. Keep on rolling until the pitta is nice and thin (around the length of the photo below).
Once your dough is rolled, lay it directly onto your hot stone (or baking tray) and slide into the oven. After about 30 seconds your pitta should start ballooning and blistering and in about a minute it should have enough colour. You can basically use your best pitta judgment here and remove from the oven when you think it looks about right. Be careful when you remove them from the oven as they’ll be filled with hot air.
Repeat this process until all of your pittas are cooked and you’ve got a nice pile of fresh, hot pockets.
Dunk your warm pockets in hummus – pitta breads best friend – and other such dips and nibbles. Perfect for a light lunch, snacks with friends, or as part of mezze style dining.