These are fun to make and are the real thing with pocket in the middle.
Combine yeast, water and sugar in a large bowl and stir thoroughly Stir in the flour and salt and knead 5 minutes to form a smooth dough. Shape the dough into a cylinder, and divide into 24 portions for small pita or 12 portions for large pita. Shape each portion into a smooth ball and cover the balls with a cloth. Carefully form a ball into a smooth disk and roll out to 5 inches diameter if making small pitas, or 8 inches for the large pitas. Preheat oven to 240C. Place the pitas on a floured bench top and cover with a clean dry teatowel. Allow them to rise for 30-45 minutes. Place pitas onto an ungreased baking tray (I like to use baking paper). Bake in the bottom of the oven for 3-4 minutes. Watch as your pitas expand, forming the pocket in the middle. The bottoms should be golden and the tops cream coloured. Remove and wrap pitas in dry tea towels. Dont allow breads to go crisp or brittle, they should be soft and flexible when they come out of the oven. Regards, |
