Last week I had two of my good friends pop over for a casual dinner. I really was planning on making an easy pasta, but had far too much energy so thought id make my favorite pita breads for them to try!
I came across this recipe while cooking in California last year and have adjusted it slightly.
Now, please don’t be put off by the 4 rising stages (I was at first) but trust me, it is well worth it…and really not that painful. However, this is a recipe that needs to be made over a weekend.
It was DIVINE to say the least! Ash and Taryn both had seconds and Gareth – thirds!
I served it with a roasted chicken (which I shredded and tossed in a Nandos mayo) and had a couple of fillings such as butter lettuce, guacamole and tsatsiki. So easy!
Ash cracked open a bottle of Plaisir de Merle, (a stunning wooded Chardonnay) which I thought paired wonderfully!
Anyway, below is the recipe.
3 ½ cups white bread flour
10g instant dried yeast
1 tsp (5ml) sugar
1 tsp (5ml) salt
¼ cup (60ml) olive oil
1 sprig rosemary, finely chopped
Extra olive oil for grilling
Place 1 cup of the flour, yeast, sugar and salt into a bowl and mix together lightly.
Add 1 cup (250ml) warm water and mix together, using a fork, until combined.
Cover with a tea towel and leave in a warm area to sponge (until mixture is thick and bubbly).
Add the remaining flour and ½ cup warm water and knead for a few minutes until dough just comes together.
Turn dough out onto a lightly floured surface and knead in the olive oil until dough is smooth and elastic.
Place dough into a lightly oiled bowl, cover with a tea towel and allow to rise to double its size in a warm area.
Punch dough down, add rosemary and cover again. Leave to rise for another half an hour.
Shape the dough into 8 rounds and place on a lightly floured baking tray. Cover with a tea towel and leave to rise – for the last time – for another 30 minutes.
Heat a grill pan to a moderate heat and gently flatten the balls between the palms of your hands, brush with a little olive oil and place on the grill.
Cook for about 2 minutes on each side or until pita is puffed and lightly golden brown.
Serve immediately while still warm with shredded roast chicken, homemade (or not) mayo, and fresh lettuce.