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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pitta Bread
 Categories: Breads
      Yield: 6 Servings
 
    250 g  Strong white flour (9 oz);
           - plus extra for dusting
      7 g  Pkg instant yeast
     20 g  Nigella seeds or
           - black onion seeds
           - (2/3 oz)
      1 ts Salt
    160 ml Water (5-1/2 oz)
      2 ts Olive oil;
           - plus extra for kneading
 
  Preparation time: 30 minutes Cooking time: 10 minutes
  
  Freshly baked pittas are far superior to shop-bought and are amazingly
  simple to make. Try them stuffed with souvlaki or dipped into hummus.
  
  In a bowl, mix together the flour, yeast, nigella seeds and salt. Add
  120 ml (4 oz) of the water and 1-1/2 ts oil. Using your fingers mix
  the ingredients together. Gradually add the remaining water and oil
  until all the flour has come away from the sides and you have a soft
  dough. You may not need all the water; the dough should be soft and
  not sticky.
  
  Pour a little oil onto your work top. Place the dough on top and
  knead for 5-10 minutes. The dough will be wet in the beginning but
  will form a smooth dough once kneaded. Once a smooth dough is
  achieved, place it into a clean, oiled bowl. Cover and leave to prove
  until doubled in size.
  
  Preheat the oven to 250?C/475?F/Gas 9 and place a clean baking tray
  or baking stone on the middle shelf.
  
  When the dough has doubled in size, tip it out onto a work surface
  dusted with flour. Knock the dough back by folding it inwards over
  and over again until all the air is knocked out. Split the dough into
  4 to 6 equally sized balls. Roll each ball into an oval shape 3 to 5
  mm thick.
  
  Remove the hot tray from the oven, dust with flour and place the pitta
  breads on it. You may have to cook them in batches.
  
  Bake for 5 to 10 minutes, or until they just start to colour. Remove
  them from the oven and cover with a clean cloth until they are cool.
  
  Recipe by Paul Hollywood
  
  Recipe FROM: 
 
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