Return to listing

Pitta Bread

Home-made pitta bread is such a treat, and with a breadmaker to make the initial dough, it's not a lot of bother. I love the way they puff up and become hollow.

 
 


Method

To make the dough, tip all the ingredients, along with 11 fl oz (310 ml) water, into the breadmaker in the order stated in your manual. Then set the machine to the dough-only setting (as the pittas are going to be baked in the oven). Now simply press start and let the machine do all the work.

When you are ready to bake the pittas, pre-heat the oven to gas mark 7, 425°F (220°C). Then transfer the dough from the breadmaker to a flat, lightly floured surface, divide it into 12 equal portions and roll out three of them to oval shapes measuring roughly 4 x 8 inches (10 x 20 cm), covering the remaining dough with a clean tea cloth. Dust the tops lightly with flour and place them on the baking tray. Now pop them into the oven, on a high shelf, and bake them for 8-10 minutes, or until they have become golden and puffy.

Meanwhile, prepare the next three portions and when the first ones are ready, remove them from the oven and wrap them in another tea cloth. (If they're allowed to cool without this, they get too crisp, and a pitta should be soft, not crunchy.) Now just carry on cooking and wrapping the rest of the pittas. It's nice to serve them fresh from the oven with Hummus or Tunisian Aubergine Salad or, if you're making them in advance, warm them through briefly in the oven before serving.

_This recipe is taken from How to Cook Book Three._

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Hummus Bi Tahini Serves 6

Hummus Bi Tahini

If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.

 
 
Tunisian Aubergine Salad with Coriander and Yoghurt Serves 4 as a starter

Tunisian Aubergine Salad with Coriander and Yoghurt

This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... crispy edged sponge cakes
21 Sep 2014 23:50
Coffee Break What are you cooking?
21 Sep 2014 17:58
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Substitute
21 Sep 2014 20:52
Books The Rainbow King
19 Sep 2014 08:29
Equipment Delia Online Salt and Pepper mills
05 Sep 2014 12:30
Gardening Indian Summer
12 Sep 2014 00:01
 
NetObserver
CMS solutions by REDtechnology.com