Toasted Cumin Seed Pitas
These pitas are easy to make and also easy to enjoy
- Serves: 6–8 |
- Difficulty: easy
- Prep Time : 2:30 hours |
- Cook Time : 10 mins
3 ½ C (875 ml) bread flour
1 tsp (5 ml) sugar
½ tsp (2.5 ml) salt
3 Tbsp (45 ml) olive oil
1 Tbsp (15 ml) cumin seeds
Place 1 cup of the flour, the yeast and the sugar into a bowl together with 1 cup of lukewarm water and mix together using a fork.
Cover with a clean tea towel and set aside for about 30 minutes or until the mixture is thick and bubbly.
Mix in the remainder of the flour, salt, olive oil and about ½ cup of lukewarm water until the dough just comes together.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and no longer sticky.
Place dough into a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place until double its size. This should take about an hour.
Once the dough has risen, punch down to knock out all the air and shape into 8 round balls.
Place the dough balls onto a lightly floured tray, brush with a little extra olive oil and sprinkle with cumin seeds. Cover the tray with a tea towel and leave to rise again for about 30 minutes.
While your grill pan (or frying pan) is heating up, pat the dough balls down until flattened, using the palm of your hand.
Grill the pitas for about 1-2 minutes on each side or until the pita is puffed and cooked through.
Repeat with the remaining dough, oiling the pan as necessary.