Homemade pitta bread

Preparation – 15 minutes + waiting time

Make sure the water is slightly warmer than lukewarm, but not hot. Mix the water with the dry yeast and sugar; this will activate the yeast. Let it stand for 5 to 10 minutes, or until the mixture is quite foamy.

Mix the flour, salt and olive oil in the bowl of a stand mixer. Carefully pour the yeast mixture into the bowl and knead the dough for at least 5 minutes on medium speed, or until a dough ball forms.

Remove the dough ball from the bowl of the stand mixer and spread a little olive oil in the bowl. Place the dough ball back in the bowl and cover with a clean, damp tea towel. Let the dough stand for at least an hour to double in size.

Baking the pitta bread – 30 minutes

Lightly dust your work surface with flour and divide the large dough ball into 6 equal portions (15-20 cm sized balls). Leave to rest uncovered for at least 15 minutes.

Roll the dough balls to flatten slightly. Preheat the oven to a temperature of 230 degrees Celsius.

Place the pitas on the pizza stone or baking tray until they puff up. This usually takes around 3 minutes, so keep an eye on them while they're in the oven. Turn the pitta bread after 3 minutes, and bake the other side for 3 to 4 minutes. Enjoy!