Pita bread
This Middle Eastern flatbread needs no introduction. Best served warm with all types of dips and curries!
Ingredients
- 3 tsp instant yeast
- 1/2 tsp brown sugar
- 840g white flour
- 2 tsp salt
- 570g water
Instructions
- Dilute the yeast in the water and the brown sugar. Stir, and let it sit for ~ 15 min.
- Mix together the flour and the salt in a large bowl.
- Add the water + yeast to the bowl and knead thoroughly to get a smooth dough.
- Cover the bowl with a clean towel and let it double in size at room temperature (~3h)
- Punch the dough down to let the air out, and let it rise again in a cold environment (outside if it's cold enough, or in the fridge, in which case you should place a lid on the bowl to prevent the dough from dessicating). Let it double in size again (~6-12h)
- Place the dough at room temperature and preheat the oven at 180°C while the dough is warming up.
- Punch the dough down again to let the air out, and divide the dough into 12 balls.
- Flatten each ball on a floured surface with your hands or with a rolling pin, and place the flattened disc on a baking paper.
- Bake for ~10-15 min, or until the pita breads look golden (but not overcooked).
- Take them out of the oven, and let them cool down on a rack for a bit. Enjoy with some hummus, taktouka, vegan meatball tajine, or Moroccan lentils!