Makes 8 Pitta Breads
If you have a little more time at the weekend then you should definitely make these pitta breads. They are perfect for loading up with your kebab because they are thick and fluffy enough to soak up all the juices and not split, like some shop bought ones do. It's hard to believe that a pitta bread can have so much more flavour but these really do! They keep well for a few days wrapped in clingfilm in the cupboard or could be frozen as well, so you could always make a big batch and use them throughout the week. Cook up a tasty chicken or lamb shish using our Chicken Shish Marinade or Lamb Shish Marinade, load up with a tasty salad and drizzle plenty of Turkish Chilli Sauce and Turkish Garlic Sauce and you'll never get a takeaway again.
Ingredients
- 220ml Lukewarm Water
- 100ml Lukewarm Milk
- 1/2tsp Sugar
- 1 packet fast-actions Dried Yeast
- 1tsp Salt
- 500g Strong White bread Flour
- 2.5tbsp Olive Oil
Cooking instructions
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Stir together the water, milk, sugar and yeast in a jug. It is important to make sure the water and milk is lukewarm so that the yeast activates and begins to bubble. Leave, covered for 5-10 mins while this happens.
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Sift the flour into a large bowl, stir in the salt, then make a well in the centre. Stir 2tbsp of the oil into in the yeast mixture and pour it all into the well in the bowl and slowly bring everything together from the edges of the bowl. once combined turn over the dough onto a surface (add a little extra flour to stop it sicking if needed). Knead for a 8-10 mins until nice and smooth, roll the dough into a ball then rub over the remained 1/2tbsp oil over the dough and place in an large bowl cover the bowl with cling film and leave to one side to prove for an hour. We like to put in a warm place next to a radiator.
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After an hour, take the dough out of the bowl and divide the dough into 8 equal sized pieces. Tuck under each 8th into a neat ball and place on a tray and cover again and leave for another 20-30mins.
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In the meantime preheat your oven to the hottest setting and place a large baking tray into the oven to heat up as well.
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After 20 mins, being to roll out each of the balls into an oval shape. We roll them to about 1cm thickness. We like ours quite fluffy and thick enough to soak up all the juices.
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Place two pitta breads next to each other the hot baking tray. We leave the tray in the oven and just pull out the oven shelf and quickly place them on so too much heat does not escape from the oven. Cook on one side for 2mins, you will see them begin to puff up and once they have very quickly open the oven and flip each pitta bread over. Close the oven door and cook for another 1min-1:30. Once cooked (remember you do not want them too browned or crispy) remove from the baking tray and wrap in a tea towel while you repeat for the remaining pitta bread.
- Fill them up with Chicken Shish or Lamb Shish, salad & Turkish Chilli Sauce. Enjoy!
