Tuesday, 7 September 2010

Pitta Bread

Pitta Bread
Serves: 8

25 g yeast
300 ml water, same temperature as your finger
350 g flour
50 g graham flour, wholemeal
1 tsp salt

Crumble the yeast into a mixing bowl and add the water and allow to combine.
Add both sorts of flour and the salt.
Work the dough for as long as you can, but for at least 5 minutes.
Divide the dough into 8 evenly-sized balls and allow to rise under a tea towel for half an hour.
Pre-heat the oven to 225 degrees.
Roll out the balls to about 15cm rounds which are about 2.5mm thick. They need to be evenly rolled ideally.
Bake the flats in the middle of the oven for 5-7 minutes on some baking paper. You may have to bake them 2 or 3 at a time.
The dough should rise and start to get some colour.
Allow them to cool on a wire rack, but do not cover them.

182 calories per serving, 0.6g F, 0.1g SF, 38,0g C, 0.1g S, 1.8g Fb, 5.5g P

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