Pita bread

Name: Pita bread
Yield: 16 servings
Cuisine: Accompaniment
Ingredients: 840.00 g flour cake; 12.00 ml salt; 12.00 ml white sugar; 10.00 g Superbake Instant Yeast; 25.00 ml oil; 500.00 ml water lukewarm

16 servings

Rate this recipe

A soft Mediterranean flatbread.

By Food24 November 03 2009

Print Recipe

688

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (6)

840.00 g	flour — cake
12.00 ml	salt
12.00 ml	white sugar
10.00 g	Superbake Instant Yeast
25.00 ml	oil
500.00 ml	water — lukewarm

Tap for ingredients

Method:

Sift the cake flour, salt and sugar together and add the instant yeast. Mix well. Add the oil and just enough water to make a soft, manageable dough.
Knead until the dough is smooth and elastic. Cover and leave in a warm place to rise until doubled in bulk. Knead down and divide the dough into 16 equal portions. Shape each portion into a ball and roll out into a circle about 5 mm thick.

Place on greased baking sheets, cover lightly and leave in a warm place to rise for 15 to 20 minutes.
Bake for about 8 minutes at 200 ºC (400 ºF) or until the pitas have risen and are pale brown. Cool on a wire rack and sift a little cake flour over them.