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The Fair Trade Cook Book

Pitta Bread

Soft and aromatic bread pockets.
This is a Syrian recipe.
NB: The origins of hummus and pitta bread are disputed, but with the Fairtrade Cookbook structure a country needs to be chosen. We chose Syria as being near the heart of ancient Levant. What truly matters are not artificial national boundaries, but that we should "act justly, love kindness, and walk humbly with our God" and Fair Trade can be the start of that.

Ingredients

15 ml (3 tsp)	dried yeast
15 ml (3 tsp)	FAIRTRADE sugar
300 ml	warm water
as needed	Zaytoun FAIRTRADE Palestinian olive oil
5 ml	salt
450 gm	organic strong white bread flour
for dusting	organic strong white bread flour

FAIRTRADE	Sources Olive Oil Sugar

Notes

See Notes on making bread at home.

Method

Preparation

Add the sugar and yeast to the warm water, mix, and allow to develop for 10 minutes until frothy.
Mix the salt with the flour.
In a large mixing bowl, add the yeasty water to the flour, and combine using a large stiff spoon.
Once the dough is starting to "come together", put a dusting of flour on a work surface, and knead the dough. Once the dough starts to fight back and to feel nicely elastic put the dough in a warm place to rise for 75 to 90 minutes.
Once nicely risen, "punch" the dough down and re-knead if necessary to produce a consistent dough.
Divide the dough into 8 portions.
On a lightly floured surface, roll the portions out into oblong shapes about 20 cm long by 15 cm wide.

Cooking

Put the pieces (my oven takes 2 at a time) on a greased baking tray and bake at Gas Mark 9 for about 6 minutes. Remove from the oven when the pittas just start to brown.
Wrap the pittas in a damp tea towel to cool.

To serve

Serve in a Meze or with recipes such as hummus or falafel.