Easy homemade pitta breads
Serves 6 | prep 20 mins | total time
- 1 tsp fast-action dried yeast
- 150g strong white bread flour, plus extra for dusting
- 100g strong wholemeal bread flour
- ¾ tsp fine salt
- 1 tbsp olive oil
- 1 tsp sesame seeds
- a pinch of smoked paprika
- a pinch of sea salt
These are best eaten on the day they are made. Make up to a few hours ahead; reheat in a preheated oven (180°C, fan 160°C, gas 4) for 5 minutes. They can also be frozen.
- In a jug, mix the yeast with 125ml tepid water and a pinch of salt. Set aside for a couple of minutes. Put the flours and salt in a large mixing bowl. Make a well in the middle of the flour, pour the yeast mixture into the well and use one hand to mix everything together. Add the oil and a little more water until you have a soft sticky dough (add any extra water a teaspoon at a time so you don't add too much).
- Knead the dough for 5-7 minutes until it's smooth and no longer sticky. Transfer to a large clean bowl. Cover with a damp tea towel and set aside in a warmish place (the kitchen is usually warm enough) for 2-3 hours until the dough has doubled in size.
- Preheat the oven to 240°C, fan 220°C, gas 9, with a baking tray inside.
- Tip the dough onto a lightly floured surface, and knock back. Divide into 6 equal portions, roll into balls, then flatten each before rolling out into oval shapes about 5-6mm thick.
- Dust the preheated baking tray with flour, add the pittas, sprinkle with the sesame seeds and lightly press in, then sprinkle with the paprika and sea salt. Bake for 6-8 minutes, until puffed and beginning to turn golden.