Pita bread

Ingredients: 

• 1 sachet dried yeast


• 1 tsp sugar


• 120ml warm water


• 450g flour


• 1 1/2 tsp salt


• Approx. 240ml tepid water


• Vegetable or sunflower oil

• Prep time: approx 2 hours


• Cooking time: Approx 6 minutes per tray of pockets


• Preheat oven to 260

Instructions: 

• Sprinkle the sugar and yeast into the warm water and leave in a warm place until foaming


• Sift together the flour and salt, making a well in the middle


• Pour in the yeast mixture and work it in


• Gradually add the tepid water as necessary until all the flour forms a dough


• Turn out and knead for 10-15 minutes until smooth and elastic


• Place in a bowl that has been coated with vegetable or sunflower oil and roll it around until it has the oil on all sides


• Cover bowl with cling film (optional, but I find it helps) and leave in a warm place to double in size


• Roll out the dough into a sausage (see pic!) and cut or pinch it into 10-12 pieces


• Roll the pieces out until 12 - 15cm across and about 1/2cm thick then leave them to rest for 10 minutes


• Place as many pockets as will comfortably fit on your pre-heated baking tray


• Bake them for 3 - 4 minutes until they puff up


• Flip them over and bake another couple of minutes


• Remove from oven, wrap in a clean cloth and gently press down to deflate them


• If not for immediate use they should be sealed in an airtight container/food bag as soon as possible