Pitta

Ingredients for 6 servings:

• 225 g flour, type 550
• 1 tsp salt
• 15 g yeast, fresh
• 140 ml water, lukewarm
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

for filling or as a snack

Sift flour and salt into a bowl. Dissolve the yeast in water in a large bowl, then mix in the olive oil. Gradually whisk the flour into the yeast mixture and knead everything into a soft dough. Knead for at least 5-10 minutes, until the dough is soft and elastic. Transfer to a large bowl. I cover my dough with oiled cling film and let it rise in a warm place for at least 1 hour. Punch down the dough, divide it into 6 equal pieces on the work surface, and shape them into balls. When filling the pitta, I only make three equal-sized balls. Cover with a tea towel and let it rest for five minutes. Roll each dough ball into an oval about 5mm thick. Place on a floured tea towel and cover with oiled cling film and let it rise for 30 minutes. Meanwhile, preheat the oven to 240°C. Heat the baking trays at the same time. Place two flatbreads on a baking sheet and bake for about 4-6 minutes, until they have risen – they should not brown. If baking the flatbreads one after the other, the oven and the baking sheet must be allowed to heat up between each batch before placing the breads in the baking sheet, otherwise they will not rise properly. During baking, a pocket will form inside these soft flatbreads, which is then perfect for filling with vegetables, salad, and meat. Small round pitta breads are ideal for a snack or a quick bite. Let the flatbreads cool briefly on a rack and then cover with a cloth to keep them soft. For a wholesome dish, you can replace half of the flour with wholemeal flour.