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1
Add all of the ingredients to a bowl or stand mixer.
2
If you’re using a stand mixer use the dough hook attachment and mix for 10 minutes.
3
If you making the dough by hand, knead the wet dough for 4 minutes until it comes together, then knead for a further 6 minutes.
4
Place the processed dough in a lightly greased bowl, cover and allow proving for at least 45 minutes, this time may vary depending on the temperature of your kitchen.
5
After the first proof, divide the dough into 8 pieces, roll each piece into a ball and allow the balls to rest for 10 minutes.
6
After the 10 minute rest roll out the dough balls into 15cm / 6” circles and place onto parchment lined baking trays.
7
Cover with tea towels and rest them for 30 minutes
8
When there is only 10 minutes left on the timer preheat a skillet or hot plate to a temperature of 300°C that’s 570°F.
9
Place each raw pita on the hot skillet and cook for 30 seconds on one side, flip it over and cook for a further 2 to 3 minutes or until the pita blows up like a balloon.
10
Remove from the skillet onto a warm plate, continue until all 8 pitas are cooked.
11
Fill with your favourite filling.
12
Enjoy.
Method
Ingredients
375g / 13oz Plain or all purpose flour
240g / 240mls / 8½oz Lukewarm water: approx 40°C / 104°F
7g / 2tsp instant dried yeast
15g / 1 tbls Olive oil
15g / 1tbls Sugar
8g / 1tsp Salt
Digital Kitchen Timer:
Adjustable Stainless Steel Rolling Pin
Bakers Wooden Spoon
Bakers scraper
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