| CORIANDER AND CUMIN PITTA BREADS
These originate from the Middle East, but are popular through Europe. Pitta make great “pockets” to fill with meat, falafel, salad, cut into strips to serve with a mezze or dips and marvellous to mop up saucy stuff!
300g strong white flour
5ml sea salt
10g fresh yeast
15ml plain yoghurt
15ml chopped, fresh coriander leaves
2.5ml ground cumin
175ml water
and a generous dash of olive oil
Mix all the ingredients together in a large bowl. Form into a soft dough, and turn onto a work surface to knead for 3-5mins. Return to the bowl and cover; leave to rise for approx an hour.
Turn the risen dough onto a floured work surface, and gently press the air out of the dough, before dividing into 10-20 pieces. (Depending on required Pitta: round or oval, large or small). Roll out the preferred shape to about 5mm thick. Leave to rise again, for 10-20mins. Meanwhile, pre-heat the oven to its hottest setting and include the baking tray you intend to use. Bake the Pitta in batches for just a few minutes, until golden and puffed up.
Cool on a wire rack, then cover with a clean tea towel to keep the crust soft.
Eat warm. Can be frozen for up to one month.
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