Pita Bread

Updated: Jul 16

Makes: 6 portions

Prep Time: 10 mins plus 2 hours proofing

Cook time: 3-5 mins

Things you need:

Combine the warm water, sugar and yeast together in a jug to bloom your yeast to see if it is alive.
Combine the flour and salt in a bowl and mix through.
Add your bloomed yeast and one third of your flour and the oil to the bowl of a stand mixer and mix with a whisk to combine for 30 seconds then add the dough hook atachement and mix for 1-2 mins.
Then add another third of the flour and mix with the stand mixer for 1-2 mins. It should look like a shaggy mess and sticky.
Add the last of your flour and mix on medium for 6-7 mins. Turn out and knead for 1-2 mins by hand. Then put this into an oiled bowl and cover with a tea towel (dish cloth) and proof for 1 hr or so until doubled in size.
Degas and portion into 6 balls 100g-110g. Put onto a lined baking sheet, cover and proof for a further 40 mins.
Roll out your dough balls. Once rolled out, keep them covered as you cook them in a oven set to 550F for 1-2 mins each side. Follow the video for tips on this. You can also cook this on a skillet but on a pizza stone in the oven it cooks the best. Serve warm and fresh.