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.
We tend to either use fresh yeast, which you can buy off amazon or Doves Farm Quick Yeast. If using fresh yeast then it needs to be dissolved in the water first, other wise the quick yeast and be mixed straight into the flour.
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 Water
- 100ml Milk
- 20g Fresh Yeast or 8g Quick Dried Yeast (we like Dove Farm Quick Yeast)
- 1.5tsp Salt
- 500g Strong White bread Flour
- 1.5tbsp Olive Oil
Cooking instructions
-
Stir together the water, milk & oil in a jug (if using fresh yeast then add that in now and stir to dissolve). If using dried yeast then this can be added straight to the flour.
-
Sift the flour into a large bowl, stir in the salt, then make a well in the centre. Pour the water mixture into into the well in the bowl and slowly bring everything together from the edges of the bowl. Once combined either turn over the dough onto a surface (add a little extra flour to stop it sicking if needed) and put in a stand mixer with a dough hook. 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 or a tea towel and leave in a warm place to prove for 60-90mins. We like to put it next to a radiator.
-
Once the dough has doubled in size, remove from the bowl and divide the dough into 8 equal sized pieces. Roll each piece into a neat ball and place on a tray and cover again and leave for another 30mins.
-
In the meantime preheat your oven to the hottest setting and place a large baking tray into the oven to heat up as well (if you have a pizza oven then heat to 290c).
-
After 30mins, begin 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.
-
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 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 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. If using a pizza oven they will need 3mins in total and do not need to be flipped.
- Fill them up with Chicken Shish or Lamb Shish, salad & Turkish Chilli Sauce. Enjoy!
