Dunked in hummus, wrapped around slow-cooked meats, or eaten with curry – fresh pitta will be a new family fave.
PITTA BREAD
PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 8
2 teaspoons (7g) dried yeast 1 teaspoon caster sugar 1¼ cups (310ml) warm milk 4¼ cups (635g) plain flour 1 teaspoon fine sea salt ½ cup (140g) Greek-style yoghurt 1 egg, beaten lightly ¼ cup (60ml) water 1 tablespoon extra virgin olive oil
1 Combine yeast, sugar and milk in a small bowl; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
2 Sift flour and salt into a large bowl. Stir in yeast mixture and combined yoghurt, egg, the water and oil. Turn dough onto a floured surface, knead for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.
Denne historien er fra Issue 52 2019-utgaven av The Australian Women's Weekly Food.
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Denne historien er fra Issue 52 2019-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
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