Pocket pita

12 servings
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The Mediterranean bread.

By Food24 November 03 2009
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Ingredients (6)

600.00 g flour — cake
10.00 ml salt
15.00 ml sugar
30.00 ml canola oil
10.00 g Superbake Instant Yeast
450.00 ml water — warm
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Method:

Place all the ingredients in a bowl, adding water as needed, and knead to a smooth elastic dough. Cover bowl with clingwrap and leave to rise in a warm place until double its size.

Preheat oven to 240 ºC.

Roll dough out to a thickness of 3 mm and cut into circles 12 cm in diameter rising a pot lid. Place circles on baking paper and cover loosely with clingwrap. Leave to rise for a further 10 minutes. Place the pita breads on paper on a cooling rack. Place the cooling rack in oven and bake for 3-5 minutes. The pita breads are cooked when they have puffed up. They should be removed from the oven before they turn brown. Place in a small table cloth to keep them soft while they are cooling.



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