Type: Desserts and Baked Goods
These Middle Eastern flat breads are best served warm. They are essential for serving with salads and dips such as hummus
Prep Time: prep 20 mins, plus resting
Cooking Time: cook 10 mins
Serves: makes 8 breads
- 1 1 / 4 cups tepid water
- 1 / 4 cup olive oil, plus more for brushing
- 1 tsp sugar
- 1 tsp salt
- 3 1 / 2 cups bread flour, plus more for rolling the dough
- 1 tsp instant yeast
- Combine the water, oil, sugar, and salt in a large bowl.
- Stir in 1/2 cup of the flour and the yeast. Add the remaining flour, 1/2 cup at a time, to make a soft dough. Knead on a lightly floured work surface for 5 minutes, adding more flour as necessary, until the dough is smooth. Shape into a ball.
- Place the dough in a lightly oiled bowl. Cover with plastic wrap and let stand about 1 hour in a warm place until doubled in volume.
- Briefly knead the dough until smooth. Cut the dough into 8 pieces. Roll each into a thin oval shape, about 8in (20cm) long. Brush 2 large baking sheets with oil. Place 4 ovals onto each sheet. Cover with oiled plastic wrap and let stand in a warm place for about 20 minutes until the dough has risen slightly.
- Preheat oven to 425°F (220°C). Brush the tops of the ovals lightly with oil. Bake for about 10 minutes, until puffed and golden. Transfer to a wire rack to cool slightly. Serve warm.
- prep 20 mins, plus resting; cook 10 mins
Spiced Pitas: Before baking, sprinkle with lightly crushed coriander, cumin, or fennel seeds for a fragrant version, or add 2 tbsp toasted sesame seeds to the dough during the second kneading.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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