< Pita bread

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Yield: 8 pitas

Time: a few hours

Notes: It cooks on a pan so not hot oven to boil your kitchen!

Ingredients

• ~3 cups bread flour (substitute some whole wheat if you like)
• 1 cup water
• 2 Tbsp olive oil
• 4g dry yeast
• 1 Tbsp sugar
• 2 tsp salt

Method

Dough

• Mix the water (warmed if your kitchen is cold), yeast and sugar.
• Add half the flour and stir until relatively homogeneous.
• Add the salt and olive oil.
• Add more flour, stirring as you go. You want a nice dense dough that you can easily knead; we’re making pita bread here, not artisanal sourdough.
• Knead about 5 minutes until it feels smooth and strong.
• Leave to rise in an oiled bowl until doubled.
• Divide into 8 portions, roll each into a ball, and leave to rise again until doubled.

Cooking

• Cast iron pan is best. Heat it with olive oil.
• With a floured surface, prepare the balls into flat circles one-by-one, dropping them onto the pan as soon as they’re ready.
• Cook for about a minute on each side, getting nicely browned and blackened burn marks.
• Re-oil as necessary!