Pitta Bread
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Introduction:
Pitta breads are made using a slight variation to the basic bread recipe. They provide a great alternative to sandwiches to house an array of sweet or savoury fillings. Makes 12.
Preparation:
Before you start, pre-heat the oven to 220°C/425°F/Gas Mark 7 and grease a baking tray.
Ingredients:
1 packet Juvela Gluten-Free Mix,
1 sachet easy blend dried yeast (supplied with mix),
1 tsp salt,
2 tbsp vegetable oil,
250ml (1/2 pint) warm water.
* Please check the Food List for suitable gluten-free brands.
Method:
- Empty the whole packet of Mix into a large bowl.
- Stir in the sachet of yeast and the salt ensuring it is evenly distributed.
- Stir in the oil and sufficient warm water to make a soft but not sticky dough.
- Knead the dough until smooth on a surface lightly dusted with Mix.
- Divide the dough into 12 pieces, cover and allow to stand for approx 40 minutes.
- Re-knead each piece and then roll out thinly into an oval shape.
- Place onto baking tray and bake in a pre-heated oven for 7-8 minutes until golden.
- Stack in a polythene bag whilst still warm (this ensures that the pittas stay soft as they cool).
- To reheat, place in a toaster or oven until the bread begins to rise (approx. 2 mins). Slice open and fill or cut into slices and serve with dips*.
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