Pittas are so much easier to make than I ever thought they would be. They have become quite a regular in my baking schedule, however this is the first time I have tried using herbs and spices in my mix, and I have to say it has worked really well. These pittas are best eaten on the day (although they can be frozen, see end of instructions), so feel free to halve the recipe if you need to. The pitta breads taste great dipped in hummus, or served as an alternative to a burger bun this BBQ season.
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
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.