Monday, October 24, 2011
Mini Pita bread
We had some company the other day and I whipped up a batch of mini pita breads to serve with salmon mousse and cucumber yoghurt dip. They're very simple to make and make a great alternative to crackers.
I use my basic bread dough recipe for the pitas.
Mix and need the dough until it's well worked and elastic. Then let it rise for about 30 minutes (at least doubled). Pre-heat the oven to 230°C with a heavy tray or stone in it.
Take a portion of dough and roll out to a couple millimetres thick.
Cut out circles with a ring cutter. I wouldn't recommend re-rolling out the cut-offs, instead use them all to form a loaf of bread or other purpose, as re-rolling will make the dough tough and unlikely to puff up when cooking.
Arrange the circles on a tray lined with baking paper and then slide the paper on to the hot tray/stone in the oven. Cook for 2-4 minutes, they should all be puffed up and brown edges. When they're cooked use a tray to slide the paper on to.
The pita's are great to stuff as well. Pictured above is a pumpkin lentil curry with coriander.