A versatile bread, pittas are great for making sandwiches, serving with curries and casseroles to soak up sauces or serve with dips. This recipe is easy to make and the pittas are freezable.
2tsp fast action dried yeast, 500g strong white bread flour, 1tsp salt, 1tbsp olive oil
Mix together the yeast with 300ml of warm water, leave for 5 minutes until the mixture is bubbling. Tip in the flour, salt and olive oil.
Bring the mixture together to form a sof dough.
Lightly flour a clean work surface, tip out the dough and knead for 10 minutes until you have a soft elasticated dough. Place in a lightly oiled bowl and allow to rise for 45 minutes - 1 hour until it has doubled in size.
Preheat an oven to 220 degrees and place a baking tray into the oven.
Divide your dough into 8 balls, flatten and roll on a lightly floured surface until approx 5mm thick in an oval shape.
Remove the baking tray, sprinkle with flour and place the pitta bread on top. Bake for approx 4 minutes until the pittas have puffed up and golden.