Pitta Patter - Let's have some Pita Bread

BLT Pita

I purchased some Pita Bread a while ago and went to use it a day later and it was mouldy.

So I thought I would make my own. Couldn't be that hard could it?

My first 3 turned out brilliantly but the next batch didn't rise. I can only assume it was because the oven had cooled a little bit when I took the others out of the oven.

You have to have it HOT for the bread to puff up.

Can I just say the ones that puffed up were delicious. Loved the taste - so much fresher tasting than the purchased ones.

Ingredients
1 1/2 teaspoons active dry yeast
3 cups plain flour
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon white sugar
1 cup + 2 Tablespoons warm water

Instructions
Place all ingredients in the order listed into the bowl with the kneading blade

Choose Pastry P1

When finished, get a spatular and separate the dough from the spindle.

Leave it rest for 10 mins

Up end on a floured board and remove the spindle nut and spindle - pull dough out of bowl.

Knead for a minute or so until smooth

Place plastic cling wrap in bowl (line the bowl) and spray with spray oil.

Put in bowl with stopper on maxi. Choose 35 degrees for 1 hour. Dough should double in size.

Turn dough onto a lightly floured surface. Shape dough into a 30cm log.

Divide dough into 8 pieces of equal size

Use a rolling pin to roll each ball into a 15 cm circle.

When all circles are made, cover them with a tea towel and let rise for 30 minutes.

Preheat oven to  260 degrees C.

Place up to four dough circles on a baking tray lined with baking paper.

Bake pitas 4 to 6 minutes until puffy and just starting to brown.

Remove from oven and cool on a wire rack or in a paper bag.