Procedure
1) Bring all the dough ingredients together, either by hand or in a kitchen stand mixer, and knead it into a smooth dough. Cover and let it rise in a warm place for 30 minutes. After 30 minutes, fold the dough, then bring the dough together into a ball, cover and leave to prove. The proving time depends on your room temperature, so keep a close eye on it.
2) Divide the dough into five equal parts, then roll each part out into a pitta bread shape (about 0.5cm thick). Cover and let prove for additional 15 to 20 minutes.
3) You can bake the pitta bread in a dry frying pan, but it’s best to bake it in the oven. Preheat the oven to 250C / 230C fan. Place the pitta bread(s) on a baking tray lined with parchment paper and bake in the upper part of the oven for about eight minutes. Remove the pitta bread(s) from the oven, make sure the temperature is still at 250C / 230C fan and bake the remaining pitta.
4) If you’re not using the pitta bread straight away, we recommend covering it with a kitchen towel so it doesn’t dry up. Enjoy!
