Paul Hollywood eat your heart out, nearly.
|Today was the first time I have ever attempted to make any form of bread, and the end product was edible! A great measure of success!|
Perusing the recipe books for inspiration to revive the baker in me, weather was not lending itself to a cake which required constant watching beside a hot oven.
The answer was obvious. Well, no, it wasn't obvious at all and a lot of different options were considered before landing on Pitta breads.
I'e always wanted to get into the bread scene; the ultimate goal is an olive plaited loaf, the sort you imagine Greek gods to have feasted on, but that's a little out of my reaches for now.
Honestly I recommend this easy recipe to anyone who is spending an afternoon at home. It allowed me to take advantage of the warm weather and provided a tasty summery tea/dinner/supper in the evening of bread and salady bits.
Ingredients (16 Pittas)
0.75 pint of warm water
1.5 teaspoons of dried yeast
1 teaspoon of sugar (to feed the yeast)
700g strong white flour (going to investigate how wholemeal flour works soon)
1 teaspoon of salt
1 tablespoon of caster sugar
1 tablespoon of olive oil
Mix together the top 3 ingredients (the warm water, teaspoon of sugar and the yeast) and leave for 15 minutes in a warm place. The mixture should become frothy as the yeast has had chance to respire.
Into a bowl sieve the flour, salt and caster sugar. Make a well in the middle and pour in the yeasty liquid.
Mix until a smooth dough, then knead on a smooth surface until elastic (~ 10 minutes effort)
Place the dough into a clean bowl and cover with cling film. Place in a warm area (I took it outside in this tropical weather) and wait for it to nearly double in size.
|The garden background doesn't add any flavour.|
When doubled, divide the dough into 16 pieces and roll each out to make a suitably pitta bread shape. Place each on floured baking trays (I needed to use 4) and cover in oiled clingfilm.
Leave it again, in a warm place, this time for about 30 minutes.
|The rising stars.|
Meanwhile, preheat the oven to 220 degrees C.
When the 30 minutes are up, the pitta breads should be quite puffy. Bung the trays into the oven for 5 - 8 minutes having removed the clingfilm, no one likes melted plastic pittas, and they are done when they are golden-y brown.
Bizarrely, although it worked for me, when you remove the pittas from the oven and they are cool enough to handle, put them into plastic bags. This prevents the outsides going crispy so you have desirable soft pittas.
|Bagged up but ready to eat|
Watch this space for an increasing array of fancy breads, and I promise it won't take 4 months for the next post!