Followed the recipe I used to make in Cambridge, but on this side of the planet we're very happy to eat the lamb cold and the pitta fresh off the barbie. A little sliced avocado on the side and it's a delicious fast meal post-Zumba. And as always, I love the colour of this tzatziki! The pitta is fast and easy to make - it must be as my husband had the flat rounds of dough waiting to go on the barbie when I got home ;) This is a recipe for eight hand-size pittas.
- 275 ml warm water
- 1/2 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 250g organic wholemeal bread flour
- 200g organic white bread flour
- 1 1/2 tsp dried yeast
Either put the ingredients into a breadmaker for half an hour of dough cycle, or combine the ingredients in a large bowl and knead for ten minutes. Turn out on to a well-floured surface and divide in half, then again, then again, so you have eight pieces. Roll each piece out until it is about 5mm thick. Cover the pittas with a damp tea towel, preferably not all on top of each other so that they have space to rise. Leave for 15 minutes to rise a little then place on a medium-hot barbecue flat plate and close the lid; they should take about 2 minutes each side. Cover with the tea towel again if you're not eating them straight away.