Recipe for pitta bread?!
Recipe for pitta bread?
Anyone know how to make their own pitta bread? I have coeliac disease, so can't buy the normal ones from the supermarket, and the gluten free ones cost ￡3 for 4 pitta breads!! Kind of expensive, and I know I could make them cheaper myself if I only knew how...........
Answers:
1 sachet Dietary Specialities Gluten Free White Bread Mix
1 x 4g sachet dried yeast
1 tbsp vegetable oil
150ml (6fl oz) warm water
Method
Mix together the Gluten Free White Bread Mix and yeast using metal spoon.
Stir in oil and sufficient water to form soft dough.
Knead dough lightly until smooth for 1 minute on surface lightly dusted with Gluten Free White Bread Mix.
Divide dough into 12 equal portions. Place on baking tray and cover with oiled cling film.
Prove in a warm place for 40 mins until spongy to the touch.
Lightly knead each piece of dough and roll out to thin oval shape approx 12.5 x 7.5cm (5x3”).
Place pitta bread on hot baking tray and place under hot grill until lightly browned. Turn breads and toast reverse side.
Repeat with remaining dough.
Serve warm.
i dnt no
2 teaspoons active dry yeast
1 tablespoon sugar
1 1/4 cups warm water (about 110 to 115°)
3 1/2 cups all-purpose flour
1/2 teaspoon salt
oil
Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water.
Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky.
Oil a large boil; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about 1/4-inch thick and about 7 inches in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place. Preheat oven to 475°. Sprinkle cookie sheets with flour or oil. Place loaves on baking sheets and bake 5 to 10 minutes. If baking sheets are oiled, turn pita loaves to brown both sides. Remove to wire racks to cool.
2 teaspoons active dry yeast
1 tablespoon sugar
1 1/4 cups warm water (about 110 to 115°)
3 1/2 cups all-purpose flour
1/2 teaspoon salt
oil
PREPARATION:
Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water.
Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky.
Oil a large boil; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about 1/4-inch thick and about 7 inches in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place. Preheat oven to 475°. Sprinkle cookie sheets with flour or oil. Place loaves on baking sheets and bake 5 to 10 minutes. If baking sheets are oiled, turn pita loaves to brown both sides. Remove to wire racks to cool.
i don't know but ask people from bosnia the migth know
Pita bread Recipe
---------- Recipe via Meal-Master (tm) v8.05
Title: Pita Bread
Categories: Breads
Yield: 16 servings
1 ts Dry yeast
About 4 cups unbleached
All-purpose or
Bread flour
1 tb Salt
1 tb Olive oil; (1 to 2)
Recipe by: BAKERS' DOZEN (ALFORD AND DUGUID)SHOW You will need a large
bread bowl, a rolling pin, and unglazed quarry tiles or several baking
sheets, or alternatively a castiron or other heavy skillet or griddle at
least 9 inches in diameter. Sprinkle the yeast over the warm water in a
large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a
time, then 1 cup white flour. Stir 100 times (one minute) in the same
direction to activate the gluten in the flour. Let this sponge rest for at
least 10 minutes or as long as 2 hours. Sprinkle salt over the sponge and
stir in the olive oil. Mix well. Add white flour, one cup at a time. When
the dough is too stiff to stir, turn it out onto a lightly floured bread
board and knead for 8 to 10 minutes, until dough is smooth and elastic.
Return the dough to a lightly oiled bread bowl and cover with plastic wrap.
Let rise until at least double in size, approximately 1 1/2 hours. Gently
punch down. Dough can be made ahead to this point and then stored, covered,
in the refrigerator for 5 days or less. If at this time you want to save
the dough in the refrigerator for baking later, simply wrap it in a plastic
bag that is at least three times the size of the dough, pull the bag
together, and secure it just at the opening of the bag. This will give the
dough a chance to expand when it is in the refrigerator (which it will do).
From day to day, simply cut off the amount of dough you need and keep the
rest in the refrigerator, for up to one week. The dough will smell slightly
fermented after a few days, but this simply improves the taste of the
bread. Dough should be brought to room temperature before baking. This
amount of dough will make approximately 16 pitas if rolled out into circles
approximately 8 to 9 inches in diameter and less than 1/4-inch thick. You
can also of course make smaller breads. Size and shape all depend on you,
but for breads of this dimension the following baking tips apply: Place
unglazed quarry tiles, or a large baking stone or two baking sheets, on a
rack in the bottom third of your oven, leaving a one inch gap all around to
allow air to circulate. Preheat oven to 450 degrees. Divide dough in half,
then set half aside, covered, while you work with the rest. Divide dough
into eight equal pieces and flatten each piece with lightly floured hands.
Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to
roll out all eight before starting to bake. Cover rolled out breads, but do
not stack. Bake 2 at a time (or more if your oven is larger) directly on
quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until
the bread has gone into a full "balloon" or until it is starting to turn
lightly golden, whichever happens first. If there are seams or dry bits of
dough - or for a variety of other reasons - your bread may not go into a
full "balloon". Don't worry, it will still taste great. The more you bake