Pita Bread

This again is a middle eastern Mediterranean staple for most meals. It is well worth the effort to make as it is far, far better than store bought

This again is a middle eastern Mediterranean staple for most meals. It is well worth the effort to make as it is far, far better than store bought

Ingredients

3 1/2 cupsplain flour - if you like wholemeal flour. You can make with both two separate batches
17 gsachet of dried yeast
1 1/2 cupslukewarm water
1 teaspooncaster sugar
2 tablespoonsolive oil

1

Place East, water and sugar into a medium bowl and allow to stand in a warm place for about five minutes until frothy.
2

Place flour, yeast mixture and oil into a food processor and process for about 30 seconds or until the mixture forms a ball. You can also use this without a processor by mixing all the ingredients with a wooden spoon with your hand until the mixture forms a smooth dough.
3

Turn the dough onto a well floured board and knead until smooth and elastic to touch.
4

Place dough in a well oiled bowl, cover with plastic wrap, then a clean tea towel and let stand in a warm place for 20 minutes or until the dough has almost doubled in size
5

Press the air from the dough and divide into 12 equal portions. Press enter. Roll each portion into a 5 mm thick round, then place on greased baking tray is an brush well with water.
6

Stand and allow to rise through a further 20 minutes.
7

In the meantime, preheat the oven to 250°C
8

If the dough rounds have dried out, Russia game with water.
9

Bake for 4 to 5 minutes.
10

The pita bread should be soft and pale in colour slightly swollen and hollow inside.
11

Eat warm with kebabs or falafel, or call on wire racks and serve with salad