THIS time the recipe from Artisan Cwmbran baker Bill King is for pitta bread, a versatile flatbread that is great with dips such as hummus or split in half as a pocket for a sandwich filling.

A quick recipe, it only rises once, this will be an important one for you especially for making picnics or serving with dips as a starter.

Pitta Bread

Ingredients

500g Strong White Flour

10g Sea Salt

50g Caster Sugar

25g Fresh Yeast (12.5 dried)

300g Water

Place the salt in a large bowl then add the four, sugar and yeast before adding the water.

Mix to a dough then knead for 5-10 minutes on an unfloured work surface until the dough is smooth and elastic. Pop it back into the bowl, cover with clingfilm and leave an hour to prove, it should double in size.

Meanwhile heat the oven to 230c (gas Mark 9).

When the dough has risen cut it into 8 equal amounts, roll out into ovals about 4-5 cm thick and pop four onto a lightly oiled baking tray (I use parchment paper rather than oil) and repeat for the other four.

Place in the oven for 10 minutes so that they rise and take on some colour, then put on cooling racks.