Pitta tutorial
600 gm plain white flour (all purpose or strong)
50 gm plain for rolling
7gm gm dried yeast
1 tsp sugar
330 ml warm water
4 tbsp Olive oil (for dough)
4 tbsp (frying)
½ cup Greek yogurt
½ tsp Oregano
½ tsp Salt
Method
1. Into a measuring jug add the sugar, dried yeast, 330 ml luke warm water. Stir and set aside in a warm place 10-15 minutes.
2. Into large mixing bowl place flour, create a well in the middle and to one side of the flour add the salt .
3. Into the well pour the Olive oil,greek yogurt, oregano and the warm yeast mix.
4. Using your three centre fingers start to mix the liquid in to the flour in a circular movement bringing together a little at a time until all the ingredients come together.
5. Using your whole hand bring together to make a dough.
6. Turn the dough out on to a floured worktop and kneed for 10-15 minutes to create elasticity in the dough.
7. Place the dough back in the bowl and cover with cling film, set aside in a warm place for 1hour until the dough has doubled in size.
8. Knock back the dough, by pressing it lightly with the tips of your fingers.
9. Lightly kneed for five minutes, cover and leave for a further 1 hour.
10. Turn out the dough onto a floured worktop and cut into 6 equal pieces.
11. In you hand roll each piece into a ball, then press lightly and roll our into 8″ discs.
12. When all 8 of the dough are rolled out , flour each pitta and lay out ready to cook.
13. In a heavy frying pan or skillet brush light with Olive oil and a pitta dough until golden brown on one side. Bubbles should start to form on the white side of the pitta.
14. Turn over and cook the other side until the pitta is full cooked.
15. Keep warm in a tea towel until you have all 6 cooked.
Original of the video here
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