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Fate Pitta Bread

Fate Pitta breads are so easy to do and are so useful to have. Serve them warm, stuffed with any low protein vegetable mixture, such as curry or fajita spiced vegetables or use for a Fate Late Night Kebab. They are also good lightly toasted and sliced to serve with a suitable dip. Like the Fate Bread Roll recipe, I use a spring release ice cream scoop to help me divide the mixture evenly. With the scoop I have, this mixture makes 9 Pitta Breads. Fate Pitta Bread freezes well.


INGREDIENTS

500g Fate Low Protein All Purpose Mix

sachet yeast (enclosed with the mix)

2tsp salt

120ml oil, or 50ml for a lower fat version

2-3 drops of browning

450ml warm water

extra Fate All Purpose Mix for shaping



Lightly grease 2 to 3 baking trays. Make sure they will fit under your grill.


Place the Fate Low Protein All Purpose Mix into a mixing bowl. Add the sachet of yeast and the salt. Stir.


Using a baby’s bottle, measure the oil and warm water. Place this into a separate jug.

Add a couple of drops of browning.


Pour all the oil and water mixture onto the dry ingredients and using a balloon

whisk, or an electric hand whisk, quickly mix well to get everything blended. It will be runny to begin with, but it will soon thicken a little. Continue to mix for about 1 minute.


Half fill a jug with warm water. Dip the scoop into it and shake off the excess water. Take a scoop of the bread mixture and place it onto a surface dusted with Fate Low Protein All Purpose Mix. Dust your hands with more Fate All Purpose mix, and gently pass the scooped mixture from one hand to the other, once or twice until the surface is smooth. You do not need to press or knead the mixture at all; in fact, be as gentle as you can!


Put the scooped mixture down on the dusted work surface and shape into a fat sausage shape.









Transfer to the lightly greased baking tray, and using your hand, gently pat the dough into an oval pitta bread shape about ½ cm thick, 18cm long and 10cm wide.


Repeat with the remainder of the mixture.





Oil a piece of cling film a little bigger than the tray, and gently lay it on the top of the pittas.

Leave in a warm place to prove until almost double in size. Take care not to over prove. Preheat the grill to medium/hot. Take the cling film off.


Cook the pittas for about 1 ½ mins on the first side. They should be very lightly browned and puffed up as the traditional split in the middle is formed. Turn the pittas over and cook for another minute or so till cooked through. Remove from the tray, and place on a wire rack to cool.


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