Per pitta (95g)
Calories 257, Fat 7.8g, Saturates 1.1g, Carbohydrate 41g, Sugars 1.5g, Fibre 4g, Protein 7.1g, Salt 0.11g
Add the yeast and sugar to the warm water and leave to sit for 10 minutes until the mixture starts to froth, and the yeast activates. Then add the salt, strong bread flour and wholemeal flour to a bowl and mix well. Add the yeast mix and olive oil to the flour and mix well to form a dough.
Turn the dough out onto a floured surface and knead for 5-6 minutes until the dough becomes smooth and stretchy. Leave the dough, covered, in a warm area to prove for 30 minutes until it has doubled in size. Whilst the dough is proving preheat the oven to 200°C/400°F/ Gas 6 and place a large flat tray or pizza stone in the oven to heat.
Split the dough into four pieces, roll them out into 5mm thick ovals, cover with a damp tea towel and leave to rest for 30 minutes. Once rested, place the dough onto the preheated tray and bake in the oven for 6-8 minutes until they inflate, then remove them from the oven and press them gently to deflate them.
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