Ingredients
500 g bread flour, 2 tsp (1 packer) easy-blend yeast, 25 g butter at room temperature, 310 ml water,1 1/2 tsp salt
Method
1) Put the ingredients in the bread machine in the order specified in the manual, set to "Dough" and let it do its stuff.
2) Preheat the oven to 220 C (or 200 if it's a fan oven). Lightly grease a baking tray of about 30 x 40 cm.
3) Divide the dough into quarters, and put three of them under a tea cloth while you prepare the fourth. Cut it into three, and on a floured board roll each one out into an oval about 8 x 16 cm. Put on the baking tray and bake for about 8 minutes -- they should be puffed up and only very lightly coloured. Meanwhile roll out the next three.
4) When the pittas are ready, wrap them in another tea cloth so they stay soft. Best served fresh, but I found they kept quite well for a couple of days in a closed plastic bag once they had cooled.
Sesame Pitta Bread
Ingredients
450g strong plain flour, 2 heaped tsp easy blend yeast, ½ tsp salt, 3 tbsp toasted sesame oil, 4 tbsp white sesame seeds,mixed with a little flour
Method
1) Sift the flour into a large bowl and stir in the yeast and salt. Add about 300ml water and knead to form a dough. The amount of water you need will vary according to the flour: add enough to form a slightly firm, supple dough. Remove from the bowl and turn on to a clean surface.
2) Knead well for 10 minutes, then roughly flatten the dough and push in lots of little holes with your fingers. Pour on 1 tbsp sesame oil and knead it in. Repeat the process, adding a second tablespoon of sesame oil. After 5 minutes, the dough should feel soft and silky.
3) Add the final tablespoon of sesame oil to a large bowl. Make sure its sides are well oiled then add the dough, lightly rubbing it in the oil. Cover with clingfilm and leave in a warm place until doubled in size (about 2 hours).
4)Lay out a sheet of foil and lightly sprinkle with some of the sesame seed and flour mix. Turn the dough out and knock it back. Knead for 5 minutes then divide into 12 pieces. Take the first and roll into a ball. Then, on a surface dusted with more of the sesame seed and flour mixture, press it flat and roll into a 5mm-thick oval (no thinner). Put on the foil, unseeded side down, gently pressing onto the seeds. Repeat with the remaining pieces.
5) Cover with a tea towel to prevent drying and leave to prove for 20 minutes. Meanwhile, oil 2 large baking sheets and place in the oven. Turn to its maximum heat.
6) The pitta breads should look puffy. Transfer them to the hot baking sheets and bake for 6-10 minutes until risen and lightly coloured. Don't open the oven door while cooking. Transfer to a rack to cool.
