LowproteinLIVING

Ingredients:

Ingredients:

1/2 pkt /250g Loprofin Mix
1/2 sachet (1tsp) dried yeast, (enclosed with Mix)
2.5mlsp (1/2 tsp) salt
3 x 15mlsp (3tbsp) olive oil
175ml (7floz) warm water
Extra oil

Method:

Method:

1. Combine the Loprofin Mix, yeast and salt in a large bowl, add oil and water, beat for 1 minute using an electric mixer (or 3 – 4 minutes with a wooden spoon) until the batter is smooth and glossy.
2. Cover the bowl with cling film and put in a warm place to rise, until almost doubled in size - for approximately 20 minutes.
3. Preheat a baking tray, under a hot grill.
4. Remove the cling film from the bowl and beat the dough for 1 minute, until smooth, mark into 6 portions.
5. Lay a piece of cling film on a work surface and brush lightly with oil, spoon a portion of dough into the centre. Dust the palm of one hand with Loprofin Mix and gently press the dough into a thin oval approximately 17.5cm x 12.5cm (7 x 5inch).
6. Oil the hot baking tray and using the cling film to assist you, carefully transfer the dough onto the tray. Grill for 1 - 2 minutes, until just starting to colour, turn the Pitta over and grill for a further 1 - 2 minutes.
7. Repeat the shaping and cooking with remaining dough.
8. Place the cooked Pitta Breads on a clean tea towel and cover with a second clean tea towel, until cool.

Makes 6 large Pitta Breads.

Notes:

To serve: Use a sharp knife to make a deep pocket in the Pitta Bread, along
one side, stuff with a filling of your choice.

Tip: The Pitta Breads may be frozen. Before serving heat through for 30
seconds, each side, under a hot grill.