This recipe is best with
- 1 1/2 cups all-purpose flour
- 1/2 cup wholemeal flour
- 1/2 tsp salt
- 3/4 tbsp sugar
- 1 tsp instant yeast
- 1/2 cup water, at room temperature
- 1 tbsp olive oil / vegetable oil / vegan butter / shortening (any one of these will do)
- Mix yeast in with flour, salt, and sugar.
- Make a well in the centre of the flour mixture. Pour olive oil into the well and slowly mix the flour into the oil. Trickle in the water until a dough forms. If some of the flour will not stick to the dough, add more water or, if the dough becomes too wet, add more flour.
- Place the dough on a work surface and knead for approximately 10 minutes. Place the dough in a lightly oiled bowl, rolling it around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately after an hour.
- When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into four pieces. Roll each piece into a ball, cover with a damp kitchen towel, and let them rest for 30 minutes.
- While the dough is resting, preheat the oven to 250 degrees Celsius. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven.
- After the dough has relaxed for 30 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough to between 3mm and 6mm thickness. After rolling out, rest the dough for 30 minutes.
- Place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after three minutes.
- Serve by cutting the pita breads in half to make a pocket for your filling.