My son’s birthday is coming up next month. Of course, it is a must that I organize a party for him. Now, one of my ideas is to make bite size pitta bread and fill them with a variety of fillings. I want to satisfy big and small and my stuffings ideas are hummus, guacamole, tzatziki, crab salad, smoked salmon and cream cheese or shrimp salad.
Easy does it. No, it is not since I do not know and never made pitta bread. I looked at many recipes and found one by Dan Lepard in the Guardian newspaper satisfying my needs and that I must share.
Now, the most important is to check that your oven can heat up to 250 Celsius. After, you are fine.
I followed Dan Lepard recipe with one exception, I used only one type of flour. The thickness of the dough before it goes in the oven is very important. Too thick and the inside will not cook properly. Yes, indeed the perfect thickness is 5mm to puff a nice pocket in the bread good for various fillings.
I opened one of the pitta bread, I made, to show you the pocket. The small one on the side is the size I need for my son’s birthday. The weight of the dough for the mini pittas, before baking, is 15 gr.
The fresh pita bread, I must admit, tasted much better than the store-bought. Now, I must think of how to make my various fillings.
Makes about 8 pittas
300g strong white flour
200g plain flour
I used 500 gr of home baking flour
1 level tsp easy-blend yeast
1 level tbsp caster sugar
1 level tsp fine salt
2 tbsp sunflower oil
325ml warm water
Scald a large mixing bowl with boiling water. Measure the two flours, yeast, sugar and salt into the bowl, then add the oil and water and mix to a soft sticky dough. Cover and leave the dough for 10 minutes, then rub a tablespoon of oil on the work surface to cover an area about the size of a dinner plate. Place the dough on the oiled surface and knead it lightly for just 8-10 seconds until smooth. Return the dough to the bowl, cover again and repeat the light kneading twice more at 10-minute intervals. Then leave the dough for 30 minutes.
Heat the oven to at least 250C (230C fan-assisted). Place a clean baking tray on a rack in the oven and leave it for 20 minutes to get very hot. Meanwhile, on a lightly floured surface, divide the dough into pieces weighing roughly 100g. Round each into a ball and leave covered for 15 minutes to rest. Roll out each ball into an oval roughly 5mm thick. Leave to rest for 2 minutes.
Quickly lift the tray out of the oven, shut the door, lay one or two pittas on it and return the tray to the oven. Bake for 3-5 minutes or until risen and barely coloured. Immediately remove with tongs and leave to cool under a cloth, to keep soft and moist. Repeat with the remaining pitta.