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: <https://www.bbc.co.uk/food/recipes/pitta_bread_97296>

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