Egyptian Bread

I baked Egyptian bread over the weekend and, sure enough the bread "puffed" up to create a pocket in the middle, and tasted delicious. I served the bread up with a chicken and olive tagine, and rice.

Here is the recipe:

Makes 8 pitta breads

500g bread grade flour (I used white)

1/2 teaspoon salt

A 7g sachet of dried yeast

300ml of tepid water (100ml boiled to 200ml cold)

Mix the flour, salt and yeast in a bowl. Create a well in the middle and add the tepid water.

Knead the dough in the bowl for 15 minutes. Add a little flour if necessary. Once kneaded, shape the dough into a ball and pour a little oil into the bottom of the bowl. Roll the dough in the oil. Cover the bowl with cleanfilm and place the bowl in a warm location such as the hot water cupboard for about 2 hours. The dough should double in size.

Once risen, knock back or punch the dough on a flat, floured surface, then knead for 3 minutes. Shape the dough into a ball. Cut the ball into 8 segments and roll each segment into a ball, then flatten with a rolling pin to create 8 pitta breads, each about 5mm in thickness.

Place the breads on a floured baking tray and bake for 8-10 minutes at 220C, 425F or Gas Mark 7. Do not open the oven door while the breads are baking.

Cool on a wire rack.

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