Pita for sabich
Soft pocket bread with room for aubergine, egg, tahini and amba.
Hands-on 30minTotal 2.2 hrPareve
Ingredient amounts scale with servings. Oven temperature and cooking times stay as written; adjust the pan size and check for doneness.
Ingredients
Method
- 01Mix all the ingredients into a soft dough. Knead for eight minutes until smooth and elastic, then cover and prove for about an hour until doubled.
- 02Heat the oven to 250°C conventional with a heavy baking tray or baking steel inside. Allow at least 30 minutes for the surface to become thoroughly hot.
- 03Divide the dough into roughly 105 g balls. Cover and rest for 15 minutes, then roll each into an even disc about 5 mm thick. Keep the remaining dough covered.
- 04Transfer two or three discs onto the hot surface. Bake for 4–6 minutes until inflated and just beginning to colour. Avoid opening the oven before they puff.
- 05Wrap the baked pitas in a clean tea towel to keep them soft. Let the steam settle before opening the pockets and filling.