I make alot of bread including homemade Pita bread.

It's so easy to make and we'll worth it.

PREP TIME1 hour 30 mins
COOK TIME 20 mins


Recipe by Mary Kouzinas

INGREDIENTS​

• 225 ml warm water
• 2 tsp dry yeast
• 380 g plain flour plus 100g extra
• 2 tsp sea salt
• 1 tbsp extra virgin olive oil

INSTRUCTIONS​

• Add warm water and dry yeast to a large bowl. Allow to sit until it develops a foamy susurface.
• Add in the olive oil, 380 grams of plain flour, and salt. Use your hands to incorporate and create a dough in the bowl. Once a dough has formed, remove from bowl and knead on a floured work surface for approximately 6 minutes. If the dough is sticky, add flour from the extra 100 grams that is set aside gradually whilst you knead (you may not use all of the flour). When ready, the dough should be soft, smooth, and no longer sticking to your hands.
• Clean the bowl used to make the dough and lightly oil it. Place the dough in the bowl, cover with a tea towel, and allow it to proof for 1 hour, doubling in size.
• Once the dough has risen, remove from bowl and place onto work surface gently kneading for 20 seconds to create a neat ball again. Cut the dough into 7 or 8 equal pieces. Use your hands to shape into little balls once more. Cover with a tea towel for 10 minutes.
• Brush a small amount of olive oil onto your pan and set to medium high heat. Roll out a ball of dough, turning it after each pass of the rolling pin to achieve an evenly round Pita bread shape. The rolled out Pita should be just under 1/2 a centimeter thickness.
• Carefully place the rolled out dough onto the hot oiled pan and allow to cook for approximately 2-3 minutes on the first side or until bubbles start forming on top. Flip then continue to cook for another 1-2 minues. Continue this process, adding another brush of oil to the pan after each Pita bread has cooked.
• Place hot Pita bread on a plate and wrap in a towel. Enjoy fresh or see notes for storage.

NOTES
​

If you intend on freezing a batch of Pita bread, allow to completely cool before placing in an airtight ziplock bag. No need to thaw before eating, just reheat in the oven for a few minutes at 150 C fan forced.

Fresh Pita bread can last refrigerated in your fridge for up to 3 days.