After a long day at work, I wasn’t in the mood of cooking and standing in the kitchen for too long. So we had Chickpea Salad with Feta and Rocket. But I wanted to make something to accompany that. So I thought: Pita Bread with Cucumber Yoghurt would be nice. And it was nice. Very nice. And so quick and easy…
I used to buy Pita Bread at the store and I have to admit that the home made one doesn’t taste that much different, but it is a lot more fun to see them puff. And it’s cheaper, too. And you can make them when you need them. And you can make different shapes and sizes. Convinced?
It’s easier as you might think… So let’s get floury in the kitchen.
1 tsp dry yeast
1/2 tsp caster sugar
1/2 tsp salt
140 ml water, lukewarm
- Dissolve yeast and sugar in lukewarm water and allow to rest for 10 minutes.
- Mix flour and salt in a large bowl.
- Add yeast and water to flour and knead for about 8 minutes (KitchenAid, Dough hook, Level 2).
- Cover bowl with dry cotton cloth and let rest for about 1 hour.
- On a flour surface, knead dough for about 1 minute and divide into 8 pieces.
- Form dough into balls, then flatten with a rolling pin into 0.5 cm thick discs. Try and keep an even thickness as this is what helps them puff.
- Bring a pan to medium heat and add one dough disk at a time. Cover with lid and cook for 2 minutes from each side. The lid on the pan traps the steam and helps them puff up.Tip: Wipe out the pan after making each pita, as the flour tends to burn.