| Serves: 12 people | Recipe course: Desserts | Total time (min.): 130 minutes | Complexity (1 to 3): 1 |
300ml water
7g dried yeast
500g plain flour
1 ½ tsp salt
2 tsp olive oil
1 - Set up the Chef XL Titanium with the spiral dough tool.
2 - Add the water, yeast, flour, salt, and oil into the Mixer bowl, then fit onto the mixer with the splashguard.
3 - Mix on speed 1 for 2 minutes, then increase to speed 2 for 8 minutes.
4 - Cover with a tea towel and leave to prove for about 1 hour 30 minutes, or until doubled in size.
5 - Transfer the dough from the Mixer bowl to a lightly floured worksurface.
6 - Gently pull the edges into the centre and turn over so the seam is on the worksurface.
7 - Divide the dough into 12 equal pieces, then roll each piece into a ball.
8 - Cover with a tea towel and leave the dough to rest for 10 minutes.
9 - Preheat the oven to 220ºC.
10 - Place the baking tray on the middle shelf to heat.
11 - Using a rolling pin, roll out each dough ball into an oval shape about 3 mm thick.
12 - Carefully remove the hot baking tray from the oven and dust with plain flour.
13 - Place the pittas onto the dusted baking tray and bake for 10 minutes.
14 - Leave to cool on a wire rack and then serve.