TIGANOSPOMO
pita bread
INGREDIENTS
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1 tbsp dried yeast ( 1 x 7gm sachet)
1 ¼ cup warm water
½ tsp sugar
½ tsp Salt
4 cups all-purpose flour, sifted
½ cup olive oil for dough (plus extra for cooking)
(set aside two tbsp of flour for dusting bench in rolling process)
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METHOD
PLACE dried yeast, warm water, sugar, 1 tablespoon of flour and salt in a bowl and stir to mix well. (allow to sit for 3 minutes)
COMBINE flour and olive oil with yeast mix.
MIX AND KNEED mixture for a couple of minutes, set aside and cover bowl with cling wrap.
ALLOW dough to rise and double in size(approx 45 minutes)
REMOVE cling wrap, push down dough with hands and portion dough into 10 or so equal ball portions.
FLOUR bench and roll out dough portions into pita desired size.
LIGHTLY oil frying pan, place on medium heat and cook pita dough on both sides until golden brown.
TIP- Simple add some coarsely crumbled feta to your dough whilst rolling it. Roll out a little thicker than pita bread (refer to episode)
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