Pane Pugliese

• 2lbs 3 oz (7 cups) strong white bread flour
• ¼ oz fresh yeast [1/2 package of dry yeast]
• 1 ½ tablespoons sea salt
• 2 cups warm water
• ¾ cup water at room temperature

Put the flour on a working table and make a well in the center. Crumble the yeast around then edge of the well and add the salt. Pour the warm water into the well. Gently add the flour to the well, amalgamating the flour and water as you go. Knead for about 5 minutes to very firm dough.

Now sprinkle some of the room temperature water on top of the dough and knead until amalgamated. Keep on doing this process of sprinkling water and kneading until the water is used up. The dough will seem very strange and the texture will be very sloppy when you add the second amount of water. But do not worry - just keep kneading until all the water is absorbed before sprinkling on the next lot of water. Lightly dust the work surface with flour, give the dough one final knead and then place it in a large mixing bowl. Cover the surface of the dough with a lightly oiled piece of film and place a cloth on top to cover. Leave the dough to rise in a warm place for 1 ½ hours.

Remove the dough from the bowl and knead again briefly. Shape the dough into a large round, flat loaf, and place it on a baking tray and leave, covered with a cloth, to rise for 1 hour in a warm place.

Bake in an oven preheated to 350 0F for 35 minutes. Turn the loaf over after 15 minutes baking. Leave the loaf to cool on a rack.

Makes one big loaf. Enjoy!

• 1 tablespoon active dry yeast
• 1 cup lukewarm water
• 2 cups unbleached white flour
• 1 cup whole wheat flour
• 1 teaspoon salt

1. In a large bowl, dissolve the yeast in the water. Add the flours and salt, and mix vigorously. Work the dough for 5 minutes. Continue for another 5 minutes; turn out the dough on a work surface and knead it with a stretching motion until it becomes pliable and elastic.
2. Place the dough in a bowl dusted with flour and cover with cloth; let it stand for 1 to 2 hours, or until doubled in volume.
3. Divide the dough into eight pieces and roll them into balls about the size of a golf ball. Flatten them into ¼-inch-thick circles, working carefully as you stretch and shape the dough.
4. As you form each pita, set it on a floured work surface and cover. After about 10 minutes, flatten them with a rolling pin.
5. Let the pitas rise once more, for 20 minutes.
6. Preheat several baking sheets (or plan to cook the pitas in several batches) in a 450°F oven.
7. Set the pitas on the sheets and sprinkle them quickly with a little water. Bake for 4 to 5 minutes, making sure that they do not begin to brown. Check that they are firm and cooked through.
8. If you need to quickly prepare few pitas, use a heated pan as cooking surface (see picture above) and flip the bread as it starts to puff out.
9. Place the pitas on a rack and let them cool briefly. Wrap them carefully in a cloth so they will remain soft.

Makes 8 pitas. Enjoy!