These freshly baked pitta breads taste best served hot from the oven with your favourite dips as a tasty snack.
Skill level: Bit of effort
Costs: Cheap as chips
- 200g (7oz) strong, plain white flour
- Pinch of salt
- Pinch of caster sugar
- ½ level tsp fast-action yeast
- 1tbsp olive oil
- Baking sheet
- Put the flour in a bowl and stir in the salt, sugar and yeast. Add the olive oil to 125ml (4fl oz) warm water and pour it into the flour. Mix the ingredients together into a dough. Knead it for about 8-10 mins, either by machine or by hand, until it’s smooth and elastic.
- Shape dough into a ball and place it in a lightly greased bowl. Cover bowl with cling film and leave in the fridge for at least 4 hrs, or overnight, before using, until dough has doubled in size.
- Set the oven to gas mark 7 or 220°C. Place the baking sheet in the oven to heat up.
- Remove the dough from the fridge and knead it lightly on a surface dusted with flour, to knock the air out of it. Divide the dough into 8 pieces.
- Bake 4 pieces at time. Roll each piece of dough out very thinly to an oval, about 15 x 10cm (6 x 4in). Place ovals on the hot baking sheet and bake for about 3-4 mins, until breads have puffed up. Turn them over and cook for a further 2-3 mins, so they’re a light-golden colour on both sides. Use the still-hot baking sheet to cook the remaining pittas.
- Best eaten freshly baked, serve the pittas hot with dips, such as hummus and taramasalata. Not suitable for freezing.There are more unmissable recipes in this week’sWoman’s Weekly, on sale every Wednesday, only 82p! Subscribe today to Woman’s Weekly and get 28% off!
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.