Makes around 12 pittas.
For the pittas:
400g spelt flour
2 teaspoons dried chilli flakes
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried oregano
7g dried yeast
2 teaspoons salt
2 tablespoons olive oil
300ml water
Place the flour into a large bowl and rub in the yeast.
Add the salt, herbs, chilli, oil and water and mix to form a dough (adding more water if it feels a little dry).
Tip the dough onto a lightly floured surface and knead for around 10 minutes, or until it feels smooth and elastic.
Place the dough back into the bowl and cover with a tea-towel.
Leave to rise for about an hour and a half, or until the dough has doubled in size.
Pre-heat the oven to 220 degrees c.
When the dough has risen, divide it into 12 equal balls.
Lightly oil your worksuface and a rolling pin, and roll each one into oblong shapes (you are looking for the legnth to be around the distance between your elbow and your wrist).
Place the pittas onto a lined baking tray (you will probably have to bake them in a few batches) and bake for around 3 minutes, or until the pitta has started to blow up.
Cool slightly on a wire rack before serving.
The pittas can be frozen and kept in the freezer for around a month (simply cool completely and wrap well in clingfilm). Make sure you re-heat the pittas slightly, after defrosting, for the best texture.
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