Pitta Bread

Ingredients

Combine the flour and salt; set aside
Mix the yeast and sugar with 75ml of the water and rest it for about 10 minutes, until it is frothy
Stir the yeast mixture and remaining water into the flour and mix well to form a dough
Cover the dough and allow it to stand for 10 minutes before kneading it for about 5 minutes
Divide the dough into 8 portions and knead each before shaping into flat, oval pitta shapes
Place on a greased backing sheet and allow to rise in a warm place for 1 hour
Bake for 12 minutes in a hot oven and brush lightly with cold water upon removal from the oven

White flour is probably more authentic and perfectly acceptable; I just prefer brown!
These are definitely best eaten warm and fresh but they are also perfectly fine the next day.
The dough can also be rolled out and used as a Pizza base!