Who knew pita bread was so easy to make!
Makes 8
3 c flour (I used spelt)
2 tsp sugar
1 tsp salt
2 tsp dried yeast
1 Tbs oil
1 1/4 c lukewarm water
Combine all ingreds in a bowl, except water. Stir in water and mix to a dough. Turn out onto a floured surface and knead for about 8 mins until smooth and elastic. Place in a clean greased bowl, drizzle with oil and cover with cling film, and leave to rise until doubled in size.
When doubled, place a baking sheet in the oven at its highest temperature. Punch down the dough and knead slightly. Cut into 8 even-sized pieces (you can use a kitchen scale) and roll out into a circle about 3mm thick. Place onto well floured surface to rest for 10 mins.
When baking sheet is hot put 2 pitas on the sheet and bake for 2-3 until puffed up, lightly golden and cooked through. Remove from oven and stack on top of each other. Cook the rest of the pitas 2 at a time.
The pitas are best eaten fresh with hummus and salad and other spreads. They also toast well the next day.