GERRY - need your help again

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sam from worthing

GERRY - need your help again

I just noticed on i think it was the signature dish thread...

that you make your own pitta bread.

given that we lurve your beans - could you please let me know how to make pitta bread.

we have an awful job finding good pitta (unless its from the god awful kebab shop that my OH used to love) shop brought are awful and so small you can't get anything in them.

and do you know if you can freeze them and if you can at what stage and how do you then treat them.

thanks gerry. xx

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Noreen, Board Moderator

Pitta bread

Sam - bread is our theme on Delia Online this month. if you go to the home page you will see our Bread Winners gallery which includes Delia's Pitta Bread recipe...

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Janice

Pitta bread

Thanks Sam & Noreen, I was about to post to Gerry for her pitta recipe. Will take a look at DOL.

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Gerry

Sam & Janice - pitta bread

To make about 6 small ones.
5 fluid ounces of warm water.
small tsp sugar.
1 tbs oil.
Warm strong plain white flour ( measure water when making bread but don't weigh the flour - it's how I do it).
1tsp dried yeast (more if fresh) not the easy-mix yeast, I hate it.
1 tsp salt.
Mix water, sugar and yeast, leave to froth.
Add oil, salt and flour, knead and leave in warm room to rise, covered.
When dough had doubled knead again.
To Be Continued in a minute. Part 2 is the important bit.

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Gerry

Pitta bread Part 2

Pre-heat oven (mine is a fan oven and I heat it to 200C.
Oil some flat baking sheets and put in oven to heat.
Take bits of dough and roll them out to
&"188; inch (should read a quarter of an inch), place on floured board with a sprinkle of flour on top, allow to rise a bit.
Slide each pitta bread onto the hot baking sheets, sprinkle breads with a little cold water.
Mine take exactly 8 minutes. Remove from oven and cover with tea towel. They should be soft with that lovely pouch in the middle.
BTW I suggest you try with 1 pitta only, then cook the rest when you find out whether you need to adjust time. Must be covered with cloth immediately out of oven or they'd go hard instead of soft.

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Gerry

pitta again

"and do you know if you can freeze them and if you can at what stage and how do you then treat them.

thanks gerry. xx"
Never frozen them, sorry

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Noreen, Board Moderator

Freezing pitta bread

Sam, if you click on the Freezing link to the left of this page and then on Pitta you will see our advice for Delia's recipe.

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minky

flour quantity

Hi Gerry
Roughly ( I see you don't measure! ), how much flour
do you use? thanks

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Gerry

flour quantities

"Hi Gerry
Roughly ( I see you don't measure! ), how much flour
do you use? thanks"
I don't weigh it but I measure the water. On average a half-pint of water will absorb 1lb of flour, but the water-absorbancy of different flours will vary.

 
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