Pitta bread

Method

1. Put the flour in a bowl and stir in the salt, sugar and yeast. Add the olive oil to 125ml (4fl oz) warm water and pour it into the flour. Mix the ingredients together into a dough. Knead it for about 8-10 mins, either by machine or by hand, until it’s smooth and elastic.
2. Shape dough into a ball and place it in a lightly greased bowl. Cover bowl with cling film and leave in the fridge for at least 4 hrs, or overnight, before using, until dough has doubled in size.
3. Set the oven to gas mark 7 or 220°C. Place the baking sheet in the oven to heat up.
4. Remove the dough from the fridge and knead it lightly on a surface dusted with flour, to knock the air out of it. Divide the dough into 8 pieces.
5. Bake 4 pieces at time. Roll each piece of dough out very thinly to an oval, about 15 x 10cm (6 x 4in). Place ovals on the hot baking sheet and bake for about 3-4 mins, until breads have puffed up. Turn them over and cook for a further 2-3 mins, so they’re a light-golden colour on both sides. Use the still-hot baking sheet to cook the remaining pittas.
6. Best eaten freshly baked, serve the pittas hot with dips, such as houmous and taramasalata. Not suitable for freezing.
   
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By Sue McMahon. Photos: frankthephotographer.com. Props stylist: Sue Radcliffe