Wholemeal pitta bread
Extra soft wholemeal pitta bread that is better than any shopbought variety. This wholemeal pitta is a great healthy choice; stuff with hummus and grilled vegetables for a satisfying lunch.
Servings: 8
Ingredients
- 10 g dried active baking yeast
- 375 ml warm water
- 1.5 tsp sugar
- 300 g strong white bread flour
- 200 g wholemeal bread flour
- 1.5 tsp salt
- 2 tbsp olive oil
Instructions
- Add the yeast, warm water and sugar to a bowl. Mix gently and set aside for 10 minutes until slightly frothy, then stir in the olive oil.
- In a large bowl mix both types of flour and the salt. Add the wet ingredients to the dry. Mix well until it forms a shaggy, wet dough.
- Turn the dough out onto a generously floured surface and knead for 8 minutes. If the dough is too sticky to handle, add a teaspoon or two of flour until the dough is more manageable.
- Form the dough into a ball and place in an oiled bowl. Cover with a tea towel and leave to rise for 1.5 hours in a warm place.
- When the dough has doubled in size, gently press the dough with your fingers to release the air.
- Turn out onto a work surface and form into a rope. Measure the dough into 8 equal balls. Then use a rolling pin to roll each ball into an oval shape, approximately 5mm thick.
- Leave the pittas to prove for 20 minutes. Meanwhile pre heat the oven to 250C/ 230C fan and place 2 baking trays in the oven.
- Place the pittas on the baking trays and bake for 5 minutes. The pitta bread should balloon and lightly brown. Remove and leave to cool on a wire rack