AUTHENTIC wood fired pitta bread.

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Bring the taste of the Mediterranean to your kitchen with this Authentic wood fired pitta bread recipe. Soft, fluffy and perfectly puffed, these homemade pittas are cooked in a traditional wood fired oven for that unbeatable smoky flavour and golden char. Whether you're a baking beginner or a flatbread lover, this recipe will help you to create pittas that taste just like they do in the Mediterranean. Perfect with hummus, grilled meats or fresh salads. If you love authentic recipes from the Mediterranean, don't forget to like, comment and subscribe for more inspiration. #woodfiredcooking #homemadebread #flatbreadrecipe Greek Pita Bread Ingredients 250ml warm water (110 f – 115 f or 43 c – 46 c) 1 tsp sugar 2 tsp active dried yeast 1 tbsp extra virgin olive oil Spray olive oil 330g bread flour 1 tsp salt Yield 6 Pita Breads Instructions 1. Into a large mixing bowl add the 250ml warm water (110 f – 115 f or 43 c – 46 c) , 1 tsp of sugar and 2 tsp of active dried yeast. Whisk together until all the ingredients have been combined and set aside in an area where the ambient temperature is 23 c – 26 c or 73 f – 79 f, for about 10 minutes. This will give the yeast a chance to activate. 2. Whilst the yeast is activating, in a separate bowl, combine the 330g of bread flour and the 1 tsp of salt. 3. After 10 minutes you should start to see some small bubbles of the surface of the liquid which indicates the yeast is starting to activate. 4. Add 1 tbsp of extra virgin olive oil to the liquid and stir in. 5. Slowly add or sift (adding through a sieve) the flour into the liquid. It is better to do this a little at a time, each time stirring the mixture with a spatula. Make sure all of the flour you have added has been absorbed before adding more. 6. You will reach a stage where the mixture is too heavy to move around the bowl with a spatula. At this point tip the now formed dough onto the work surface using a bowl scraper. 7. Now you need to work the dough using a “slap and fold” technique (you will probably find the dough is too wet for normal kneading techniques. After 5 – 10 slap and folds leave the dough to rest under a damp tea towel for 5 minutes. Then repeat the “slap and fold” to continue activating the gluten. 8. Once you have let the dough rest for a second time, in a clean bowl, add a small amount of olive oil or vegetable oil and coat the inside of the bowl. Add the dough to the bowl and make sure the dough is coated in oil. 9. Cover with a damp tea towel and place in an area where the ambient temperature is 23 c – 26 c or 73 f – 79 f for 90 minutes or until the dough has doubled in size. 10. Once the dough has sufficiently risen, lightly oil your work surface and tip the dough out. If you like a thicker slightly fluffier pitta divide the dough into 4 equal pieces, if you like your pitta flatter and thinner divide the dough into 6 equal pieces. 11. Form the pieces into balls that look similar to mozzarella balls. Place them onto a baking sheet that has been lightly sprayed with oil. Spray the dough balls lightly with olive oil and seal with cling film. Place it in a fridge for 3 hours. 12. After 3 hours remove from the fridge and lightly flour your work surface. Carefully lift the dough balls and flour either side. 13. Roll the dough out into approximately 7 inch/18cm rounds. When rolling, roll from the centre out only to stop the dough sticking to the dough. 14. Cooking method one – pre heat a cast iron skillet or non stick frying pan. Then place the pita into the pan and turn every 30 seconds (repeat 4 times). 15. Pre-heat your oven to it’s hottest temperature (this will be around 450 F or 220 C), once at temperature place a clean baking tray upside down (unless you have a pizza stone) into the oven. Allow this to heat up (10 minutes for a baking tray, 1 hour for a pizza stone). Place the pitta directly onto the tray or stone and cook until it puffs up (3 – 4 minutes). 00:00 - Introduction 00:25 - Wet ingredients 01:52 - Dry ingredients 02:26 - Combine wet and dry to form a dough 03:46 - Slap and fold to work the dough 05:48 - First proofing 06:46 - Portion out the dough 08:01 - Shaping the dough 08:52 - Second proofing 10:02 - Light the wood fired oven 10:17 - Cooking the pittas in the wood fired oven