Pitta
bread
Freshly
baked pittas are far superior to shop-bought and are amazingly simple to make.
Try them stuffed with souvlaki or dipped into hummus or with my griddled halloumi and watermelon salsa.
|
Baked pitta |
Ingredients
250g/9oz strong white flour, plus extra for dusting
1
x 7g sachet instant yeast
20g/⅔oz nigella seeds or black
onion seeds (optional)
1
tsp salt
160ml/5½fl
oz tepid water
2
tsp olive oil, plus extra for kneading
In
a bowl, mix together the flour, yeast, nigella seeds and salt. Add 120ml/4fl oz
of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients
together. Gradually add the remaining water and oil until all the flour has
come away from the sides and you have a soft dough. (You may not need all the
water; the dough should be soft and not sticky.)
Pour
a little oil onto your work top. Place the dough on top and knead for 5-10
minutes. The dough will be wet in the beginning but will form a smooth dough
once kneaded. Once a smooth dough is achieved, place it into a clean, oiled
bowl. Cover and leave to prove until doubled in size.
Preheat
the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on
the middle shelf.
When
the dough has doubled in size, tip it out onto a work surface dusted with
flour. Knock the dough back by folding it inwards over and over again until all
the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each
ball into an oval shape 3-5mm thick.
Remove
the hot tray from the oven, dust with flour and place the pitta breads on it.
You may have to cook them in batches.
Bake
for 5-10 minutes, or until they just start to colour. Remove them from the oven
and cover with a clean cloth until they are cool.
Spiced Halloumi with Watermelon Salsa
Serves 4 as a
starter
Ingredients
½ tsp cumin
seed
½ tsp coriander
seed
200g /7oz block
halloumi cheese
a little olive
oil
2 handfuls
mixed salad leaves
small handful
flat-leaf parsley, roughly chopped
2 mint sprigs,
leaves picked
2 large pitta
breads, quartered
For the salsa
175g / 6oz pack
watermelon chunks, or equivalent whole chunk), chopped into small pieces
1-2 tbsp lime
juice
1 red chilli,
finely chopped
½ red onion,
finely chopped
Using a pestle
and mortar, crush the cumin and coriander seeds with a coarse grinding of
pepper. Slice the halloumi and place on a chopping board, Brush with olive oil
and sprinkle over the spice mix, turn over and repeat – Set aside.
Mix the salsa
ingredients together and season with salt, pepper and sugar. Mix together the
salad leaves, parsley and mint with a little olive oil. Heat a frying pan, and
when hot fry the halloumi for 1-2 minutes on each side. At the same time warm the pitta in the oven.
To serve cut
the pitta bread in half and divide them and the cheese between 4 plates plates,
and serve with a spoonful of salsa and salad.
To get ahead: The salsa can be made up to a day ahead
and stored in the fridge.