We’re going through a bread phase. Here’s another recipe from Paul Hollywood’s book.
What you need:
- 250 g bread flour (strong white flour)
- 2 tsp kosher salt (or 1 tsp table salt)
- 7 g instant yeast
- 120 ml water + 40 ml water
- 2 tsp olive oil
How to put this together:
- In a clean mixing bowl add flour and make a well in the middle. Add salt to one side of the bowl. Add yeast to the other side of the bowl.
- Add olive oil + 120 ml water in the middle
- Using dough hook on slow speed, start to mix the ingredients together.
- Slowly add 40 ml water, a little at a time, until all the flour from the sides of the bowl are picked up. The dough should be soft, but not soggy. You may not need all the 40 ml water, or you may need slightly more.
- Coat the dough in olive oil and place back in the mixing bowl. Cover with tea towel, and leave to rise in a warm place for 1-2 hour. The dough should double in size.
- Heat the oven to 220 C. Line baking tray with foil, and put in the centre to heat up
- Dust work surface lightly with flour, and tip the dough onto it
- Fold the dough repeatedly until all the air is knocked out and you end up with a smooth dough
- Divide & shape into 8 equal-size balls. Keep them covered with tea towel
- Roll each piece of dough into a rough oval shape, about 3mm thick
- Take hot stone from the oven, and lay pita bread on the tray. Mine fits 4 with space between them.
- Bake for 5-7 minutes. Take them out as soon as you start to see any colour on them. Watch carefully – ooh-ing and aah-ing as you see them puff up beautifully. This is a very satisfying sight.
- Wrap the hot pita bread in clean tea towel. The trapped steam with keep them soft.
- Repeat with remaining dough
- Eat within 24 hours or freeze