Perfect Pita Pockets
After a stressful day back at school (& the kids are not even back yet!) I have to admit when I got home the last thing I wanted to do was cook dinner. I could have happily slobbed on the sofa with a takeaway, but I made myself go to the kitchen and prepare dinner as I find cooking therapeutic and soothing for the soul. When I’m cooking I get lost in my own little world and forget my worries. Recently I’ve also putting music on while in the kitchen and today was the turn of Mr Tennant…well not literally (I wish!)…but music from the last episode of Dr Who. There is something about this piece of music that makes me smile.
One of the best stress relieving recipes is bread making. Even when I use the KitchenAid to knead the dough I like watching the ingredients combine and transform to a lovely soft dough. Tonight some serious therapeutic bread making was called for, so out came my recipe for pita bread to accompany the veggie bean burgers I was making.
I thought I loved pita bread from the shops until I made my own. I could easily eat it hot from the oven and slathered in butter. Hubby has the same love. After reading Bread Matters (a highly recommended, eye-opening read) I’ve become more determined to make more of less all of the bread we eat. This has to be one of the easiest bread recipes I know. I’ve submitted my pitas to YeastSpotting. They featured my Tiger Breada few weeks back and it’s becoming a regular haunt for me as it is great inspiration.
Makes 4 large pitas
150 ml warm water (50ml boiling, 100ml cold water)
1 tsp dried yeast
pinch of sugar
250g strong white bread flour
pinch of salt
15g butter, softened
1) In a jug mix warm water, yeast and sugar together. Leave for 15min for a froth to form on the top.
2) Preheat oven to 220oc. In a bowl mix together flour, salt and butter. Gradually stir in the yeasty water until you have a nice dough. Knead for 10 min by hand or 2 min in the mixer.
3) Split dough into 4 pieces and roll each into a sausage shape. Flatten each piece of dough with a rolling pin, until it is about 5mm thick. Place on a floured baking tray. Once all pieces of dough have been formed and placed on the baking tray, dust with flour and bake for 8-10 until puffed and golden.