- 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
Cooking Temperature: 220 degrees
Cooking Time: 12 Minutes
Keeps For: 2 days
Tips and Comments
- 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!