Pita is a traditional Arabic flatbread. This bread is loved internationally, from the numerous shawarma and kebab joints that can be seen all over the world. This recipe is made with 50% whole wheat flour for extra fibre. I love this bread with hummus, moutabel, lamb meatballs and mixed kebabs. Try this recipe at home; handling such a wet dough can be a little daunting but the joy of watching them puff up in the oven is well worth it. This bread is absolutely delicious.
Ingredients
- 160g all-purpose flour
- 4g yeast
- 150g water
- 6g sugar
- 40g flour
- 200g whole-wheat flour
- 8g salt
- 145g water
- 35g olive oil
Instructions
- Mix sponge and let stand for 30 minutes, should be doubled and bubbling.
- Mix all the ingredients for the dough and the sponge together till smooth. Dough will be a little on the wet side. Cover and proof for about 90 minutes.
- Preheat oven to 230˚C.
- Punch dough down and get rid of all the air sacs, divide into six portions (about 125g each)
- On a well-floured surface, shape dough into balls and rest for 10 minutes to allow the gluten to relax and make rolling it out easier.
- If baking in cast iron skillet, place in oven to heat up, otherwise heat your greaseproof oven trays, its best to place the breads on a hot surface, to get that crispiness on the bottom.
- Roll each ball to less than ½ an inch. And place on floured parchment paper lined trays. It will be difficult to lift off the table if you leave it there after rolling.
- Cover breads and let proof for another 20 minutes.
- Start baking breads from the first on shaped, bake for 5 minutes, a well preheated oven is a must for this bread. Halfway through baking, the bread should puff up in the oven.
- The big air pocket is full of steam, carefully transfer bread to a cooling tray and cover with a kitchen towel to use the steam inside to soften the crust of the bread.
- Enjoy the bread with some hummus or my delicious lamb meatballs with yoghurt dressing. The recipe will be up next!
