I like pitta breads. They are a good size for when you want some bread and a filling but when a two-slice sandwich feels a little over-facing. In the past I have always bought them, but I figured they can't be difficult to make. Indeed, a little research suggested they are exceedingly simple, and the practice confirms they are.
The making the dough and the cooking parts are very, very quick, so it's just the proving for a couple of hours that takes the time. I recommend these if you're having a barbecue or perhaps for hors d'oeuvre - just for a little more of an 'I did that' factor.
I've done a pictorial tutorial below for you to cut out and keep.
These are beautiful. I have always loved the puffy, just-cooked pitta breads you get in Lebanese restaurants so I think I might try these at home. Am in the middle of doing an ocado order so will add yeast to it.
ReplyDeleteMini G has inherited my love for dips and pitta so I might embark on a hummus / pitta bread making session with her. She'll love seeing the little flat pitta's rise in the oven.