PITTABREAD
PREP+ COOK TIME 1 HOUR (+ STANDING)
MAKES 8
2 teaspoons(7g)driedyeast
1 teaspooncastersugar
1¼cups(310ml)warmmilk
4¼cups(635g)plainflour
1 teaspoonfineseasalt
½ cup(140g)Greek-style yoghurt
1 egg,beatenlightly
¼ cup(60ml)water
1 tablespoonextravirginoliveoil
1 Combineyeast,sugarandmilkin
a smallbowl;stiruntilyeastdissolves.
Cover;standina warmplacefor
10 minutesoruntilmixtureisfrothy.
2 Siftflourandsaltintoa largebowl.
Stirinyeastmixtureandcombined
yoghurt,egg,thewaterandoil.Turn
doughontoa flouredsurface,knead
for 10 minutesoruntilsmoothand
elastic.Placedoughina largeoiled
bowl;coverwithplasticwrap.Stand
ina warmplacefor1 houroruntil
doughhasdoubledinsize.
3 Turndoughontoa flouredsurface;
kneaduntilsmooth.Dividedoughinto
eightportions.Kneadeachportioninto
a ball;placeontoa lightlyflouredoven
tray.Cover;standina warmplace for
30 minutesoruntilrisen.
4 Meanwhile,preheatovento
240°C/220°Cfan;placeanoven
trayinovenwhilepreheating.
5 Rolleachballona floured
sheetbakingpaperintoa 25cmround.
Placeoneroundata timeontohot
tray;bake,ontopshelf,for5 minutes
oruntillightlybrownedandbegins
toexpand.Wrapina teatoweltokeep
warm, while baking remaining rounds.
1
Combineyeast,sugarandwarm
milkina smallbowl;stiruntilyeast
dissolves.Cover;standina warmplace
for 10 minutesoruntilmixtureis
frothy(ifit doesn’tfroththeyeast
is stale).Themilkshouldbewarm,
not hot, as hot liquid will kill the yeast.2
Siftflourandsaltintoa large
bowlandstirtocombine.In
a smallbowlcombinetheyoghurt,
egg,waterandoil,thenstirintothe
flouralongwiththeyeast mixture
until just combined.3
Turndoughontoa floured
surface;kneadfor 10 minutesor
untilsmoothandelastic.Placedough
ina largeoiledorlightlyfloured
bowl;coverwithplasticwrapor
ateatowel.Standina warmplace
for 1 houroruntildough has
doubledinsize.4
Turndoughontoa flouredsurface;
kneaduntilsmooth.Dividedough
intoeightportions.Kneadeachportion
intoa ball;placeontoa lightlyfloured
oventray.Cover,standinwarmplace
for 30 minutesoruntilrisen.Rolleach
ballona floured sheet of baking paper
into a round.TEST
KITCHEN
COOKING
SCHOOLSTEPby STEP
TEST
KITCHEN
NOTES
Pittabreadis bestmade
ondayofserving.Freeze
for up to 2 months.AWW FOOD•ISSUE FIFTY TWO 105
Pitta Bread