I have been watching Paul Hollywood’s Bread show on BBC2, Monday nights at 8.30, not just because I love baking, but the show that featured pizza was filmed at Hubby’s office and Hubby got to meet the man himself! Hubby totally embarrassed me and asked him for his autograph, explaining that I had applied for the Great British Bake Off the previous year, had made it to the baking auditions and spoilt my chances with a soggy bottom!!! As you will remember the team loved my blog and I received an email this year to reapply, but I decided against it.

The lovely Mr Hollywood kindly responded and wrote ‘To Diana, sorry to hear about your soggy bottom’!!!!! Which did make me chuckle.

So anyway, back to the pitta’s. I have wanted to bake these for ages, but couldn’t get my head around how they would puff up to form the pocket and was sure that I would ruin them, I just have not had the courage to give them a go. Hubby really wanted to try the recipe on the show and so I bravely said I would try them.

It couldn’t of been easier, the magic of watching them puff up in the oven was fantastic and they were the best tasting pitta’s I have ever had. Shop brought ones are so tasteless, I will always make my own from now on.

The only let down was, Hubby took over the last stages of cooking of the souvlakia and promised to take photo’s for me and forgot! So I have to admit that the photo above is of Mr Hollywoods pitta’s but the rather badly taken photo below is of my own. Next time I make them I will take some better photo’s and pop them on the post.

You can serve these how we have with the souvlakia or use them how you fancy, I will be baking them next time to have for lunch with hummus & taramasalata.

Buon appetito

Link for souvlakia http://www.bbc.co.uk/food/recipes/souvlakia_17490

250g/9oz strong white flour, plus extra for dusting
1 x 7g sachet instant yeast
20g/⅔oz nigella seeds or black onion seeds (you could also try cumin & fennel seeds)
1 tsp salt
160ml/5½fl oz water
2 tsp olive oil, plus extra for kneading

In a bowl, mix together the flour, yeast, nigella seeds and salt.

Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.)

Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded, I used my Artisan as usual! Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size.

Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf.

When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick.

Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches.

Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool.