If you only ever eat commercially prepared breads you are missing out on the real taste of bread. I don't think I'll ever buy Pitta Bread again after tasting the home made variety. The recipe made such a pile I won't need to buy any for a few months. I can just go to the freezer and bring out a couple when I need them.
Using a recipe from another of my $1 finds at the local Charity shop. This time it is the The Good Cook - Breads, another Time Life series printed in 1980. Inscribed With all our love for your Birthday June - from Terry Brenda, Adam, James and Jane - 1981. With every page spotlessly clean, June was either a very tidy cook or she never used the book. I found making Pitta quite a messy business.
Although I used the recipe as printed I needed to add much more flour as the dough was to wet. Oops I just noticed I misread the recipe and used 1.5 lb of flour when it clearly reads 1.5kg. I obviously added the correct amount as the end result was outstanding. Even if I do say so myself.
Basic Bread Dough
1.5 kg strong plain flour (3lb)
1 tablespoon dried yeast (10z)
1 tablespoon salt
90 cl tepid water (1 1/2 pints)
2 tablespoons oil
Sift flour and salt into a bowl.
Mix yeast with water, leave to soften for about 15 minutes.
Add to flour with 2 tablespoons oil.
Mix to a stiff dough.
Knead until elastic and glossy (about 15 minutes)
Shape dough into a ball, place in oiled bowl, cover with clingfilm and leave to rise until doubled in bulk.
Punch down , knead into a ball and leave to rest another 10 - 15 minutes.
Pull off lumps of dough, shape into a ball, flatten and place on a floured tea towel.
Rest for 20 minutes.
Preheat the oven to 230C (450F)
Heat oven trays for 10 minutes in hot oven.
Place baking paper on tray and put Pitta rounds onto hot trays.
After about 10 minutes - when the breads have puffed up - remove them from the oven. If you want a crisper texture bake a further 5 - 10 minutes.
Serve warm.
