Pitta bread 皮塔餅

Ingredients

2 tsp fast-action dried yeast

500g strong white bread flour, plus extra for dusting

2 tsp salt

1 tbsp olive oil

Method

Step 1

Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don’t worry if it looks a little rough round the edges.

STEP 2

Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick – this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour. 

STEP 3

Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.

STEP 4

Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook. 

步驟1

把酵母和300毫升的温水混合在一个大碗里。留下5分钟，直到酵母变成超级泡状，然后倒入面粉、盐和橄榄油。把混合物混合成一个软面团。不要担心，如果它看起来有点粗糙的边缘。

步骤2步骤2

把面团轻轻地撒在工作表面上。揉5-10分钟，直到面团柔软、光滑和有弹性为止。试着用尽可能少的额外面粉揉搓，这样面团就不会粘上了--这样就可以保持水罐的光和通风。揉搓后，放入一个略涂油的碗中，盖上一条茶巾，然后留到两倍大小，大约1小时。 

步骤 3

加热烤箱，因为它会去（理想的 250C / 230C 风扇/气体 9 ），并把一个大烤盘上的中间架子的烤箱得到灼热。将面团分成八个球，然后用手掌将每个球压扁成一个圆盘。在撒了少许面粉的表面上，将每个圆盘滚成椭圆形，长约 20 厘米，宽 15 厘米，厚 3 - 5 毫米。

步骤 4

小心地从烤箱中取出热托盘。撒上面粉，然后将皮塔饼直接放在上面——你可能要分批做。快速返回烤箱烤 4 - 5 分钟，或者直到皮塔饼膨胀，变成浅金色。每一个热皮塔饼烤好后用干净的茶巾包起来，在其他的烤的时候保持柔软。