ingredients
makes 10
1/2 pint lukewarm water
1/4 level teaspoon sugar
2 level teaspoons dried yeast
1 pound strong unbleached All purpose flour
1/4 level teaspoon salt
2 tablespoons olive oil
method
OVEN: Preheat to 240°C (475°F)
1. Pour half the water into a bowl, stir in the sugar until it dissolves, then whisk in the yeast. Cover, leave to stand in a warm place for 10 minutes until frothy, then whisk in the rest of the water.
2. Sift the flour and salt into a bowl, make a well in the centre and pour in the yeast liquid and oil. Mix to a soft dough, then knead on a lightly floured surface for about 5 minutes, or until even in texture and springy.
3. Put the dough in a lightly floured bowl and cover with a clean, damp teacloth. Leave in a warm place for 1 hour, or until doubled in size.
4. Turn the dough onto a floured surface and knead for 2 minutes. Divide into 10 equal pieces, shape each into a ball by rolling under your cupped palm, then roll with a rolling pin into very thin ovals about 1/4 inch thick.
5. Spread out the ovals on two clean, floured teacloths, cover with more teacloths and leave to rise for 20 minutes. Halfway through the rising time, put two lightly greased baking sheets into the heated oven.
6. Quickly put the ovals on the hot baking sheets and bake for about 10 minutes, or until puffed and golden brown. Serve warm.
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more information
Be sure to heat the baking sheets thoroughly. This is what makes the pitta breads become hollow in the middle as they cook.
