Fluffy Pita Bread – an absolute allrounder
Today we would like to share our Vital Sisters version of fluffy pita bread with you. It’s a great allrounder. Not a pita pocket though. As in you won’t get air pockets but it is so damn delicious. It works great with dips, soups, as a bap or just a nibble with wine. We have had so many compliments on this bread it would be inconsiderate not to share it.
We hope you enjoy it as much as we and our friends and family do.
- 1 packet fresh yeast (42 g)
- 1 tsp sugar
- 400ml warm water
- 1 kg wheat or spelt flour
- 2.5 tsp baking powder
- 2 tsp salt
serves at least 6.
- Prepare your yeast by mixing 100ml of your water, sugar and the crumbled up yeast. Cover with a cloth and leave for about 10 minutes.The yeast is ready for action once it has started to bubble up.
- Meanwhile, add the flour, baking powder and salt in a large bowl.
- Make a whole in the middle of the flour and pour in the yeast mix. Start mixing it, slowly adding more water until you have a smooth,firm dough. We usually start kneading for about 5 minutes using our Kenwood Chef followed by a further five minutes hand kneading.
- Cover your dough with a cloth and prove for about an hour. It should at least double in size.
- Preheat your oven to 220 degrees Celsius or for a fan assisted oven 200 degrees Celsius.
- Flour your surface and tip out the dough. Form pita bread shapes or any shape you like. You can use a rolling pin or your bare hands. Whatever feels best for you. The pitas should be around 1 cm thick.
- Bake in the preheated oven for about 15- 20 minutes. Depending on your oven and the colour you want to achieve.
- Wrap the hot pita breads in a slightly damp cloth to soften them.
- Serve warm or cold to or with about anything you can think of. If you need any ideas, try it with dill and radish dip
as a light lunch or how about our hearty mushroom and rice soup?
xx S&V xx