Friday, 18 July 2014

Fool-proof pitta breads

With our now home I'm a proud owner of a normal kitchen and A Proper Oven. You know, ones who actually do what they're supposed to. Such as get hot. Who knows - I just might finally have the courage to try making those heirloom flatbreads again...

Before that though I just had to test this recipe I discovered at a fellow blogger's archives like, 3/4 of eternity ago. It had been hailed as fool-proof in other blogs too, but I had my reservations. But lo and behold - fool-proof it is. And easy to make. Can't not like. 

And in case you'll have some leftovers (no you won't!) cut them in half, then into chips of desired size, toast under a broiler for a couple of minutes and serve with say, this eggplant dip. Or muhammara. Sooooo freaking goooood!

Makes 8

2,5 dl water
1 tsp salt
25 g fresh yeast
2 tbsp olive oil
5-6 dl flour (preferably that very fine durum flour but all purpose works wonders too!)

Mix yeast with warm water (37°) along with oil and salt. Then, little by little add flour until you have elastic dough that no longer sticks to the hands. Let rise for about half an hour or until doubled in size. Divide into 8 sections and roll into thin discs. Cover and let rise for another half an hour on a lightly floured surface. Pre-heat the oven to 250-275 ° - leave the tray in the oven to heat. Transfer the pitta breads onto the hot tray (no  parchment as it would burn) and bake until puffed up and golden  - depending on the oven 5-7 minutes. 

And wallah and ma-shallah! - you've got yourself some freshly baked Middle Eastern treats!

We stuffed ours  - in rather an unorthodox fashion, seeing how nobody in Middle East is terribly keen on pork - with puled pork (on the blog tomorrow!) and red cabbage slawIlhamdillah, how delicious! And sooooo haram!




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