Last night we were supposed to be having tortilla wraps, unfortunately I hadn’t given them a close enough inspection and they had tiny spots of mould all over them. The rest of the meal was already underway so I had to improvise. Luckily I’d seen this recipe for pita bread somewhere and saved it in my ‘to try’ folder. I tweaked it a bit and knocked these up in 20 minutes while the filling was cooking.
Makes 4 large or 6 regular pitas
1 tsp fast action yeast
250g strong white flour
pinch of salt
1 tablespoon olive oil
150ml warm water
-Preheat your oven to gas mark 7 and flour a large baking tray or two small ones
– Mix the dry ingredients together in a bowl, make a well in the centre and then add the water and oil.
– Mix with a spoon until it forms a dough.
– Tip out onto a floured work surface and knead for 10 minutes.
– Split the dough into the required number of portions then shape into rough balls and roll out into ovals to a thickness of 5mm.
– Place them on the floured baking trays, dust with more flour and bake for 8-10 minutes.