Food & Drink
FOOD & DRINK W
hen I started thinking about this article I had in mind a range of lovely Mezze-style sum-
mery snacks for eating whilst watching the Olympics or all the other events in Dartmouth this summer – the J80s, the Squibs, the Tour of Britain Cycle Race as well as all the usual summer events. With the weather as it is and not looking to improve in the short term, I’m now thinking a warming pot roast would be more appropriate.
I’ve kept in one of our favourite baking course recipes for pitta breads. Now I know you can buy pitta bread in the shops but if you have the inclination to make your own, the results will be nothing like you’ve ever tasted before – in a good way. The shop-bought ones are fine if you are off on a long sea voyage or need a new sole in a hurry but the pittas you make yourself are fluffy, light, soft and so good you’ll want to make them again. We make them in our wood fired oven when the heat is around 300C but a regular oven is fine at its highest temperature. Remember to have a basket lined with clean tea towels handy so you can cover the breads as soon as they come out of the oven to keep them soft.
By David Jones
PITTA BREADS Makes 12 x 20cm • 500g strong white bread flour
• 1 level tsp salt • 300ml warm water • 30ml plain yoghurt • 7g dried yeast
1
2 3
4 5
Sift the flour and the salt together into a large bowl.
Stir the yeast into the water and yoghurt and pour this liquid into the flour. Stir together to make a very soft dough. Knead the dough on a clean surface until smooth and leave it to rise in a clean bowl covered with clingfilm for at least an hour until doubled in size in a warm place.
Heat the oven to 240C/Gas 8. Put a large bak- ing sheet in the oven to heat up.
Take the dough out of the bowl and cut into 12 equal pieces. Roll each piece into an oval about 12x18cm/5x8’’. Put on a well-floured work surface and cover for 20 minutes to prove.
Put 3-4 of the pittas on the baking sheet – remem- ber it’s hot - and keep the others covered so they
don’t dry out. They will take about 2-3 minutes to puff up and cook through. Be careful not to overcook the breads as they will become crisp and impossible to split for filling.
Wearing some thick oven gloves, take them out of the oven and put them in a basket. Cover them with a clean cloth to prevent the crust going hard. Now the pittas are ready for filling with salads, hum- mus, tzatzki, cooked meats, baked fish or falafels and a chilli dressing. That’s if the weather improves.If not, try this fantastic slow-cooked shoulder of lamb – still full of the flavours of summer but with a satisfying warmth.
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