Pita bread, 20 pieces
- 1 kg white flour
- 1.5 teaspoon salt
- 3 tablespoons of sugar, syrup or honey
- 3 even tablespoons of dry yeast
- 2-3 cups of water
Sift the flour to the mixing bowl and add the salt and yeast, mix.
Mix the oil, honey and 2 cups of water and add the mixture into the flour. Adjust the mixer on slow speed and let mix for 6 minutes. If the dough is too dry, add some water. The ready dough should be soft and smooth and not stick to your hands.
Sprinkle some flour on the dough and let rise for 45 minutes.
Knead the dough with your hands to take the air out and divide the dough to 15-20 balls.
Sprinkle the working surface well with flour.
Shape one ball at a time into a flat disc of about 15 cm diameter.
Cover all pitas with a towel and let rise for another 10 min.
Heat the oven to maximum heat (250-300°C).
Place the pitas on a baking paper on a tray and bake for 4-5 min.
Watch that the pitas will not get dark but grow puffy and very light brownish colour.
Let cool a bit and eat them warm and fresh. If some are left over, they keep at their best when stored in the freezer. Then just thaw and warm them in the microwave oven on mid power for 45 sec.