Pita

A pita bread can be rolled around some grilled meat, tztatziki and tomatoes, eaten with a stew, or be served like the photo shows, topped with meatballs, tzatziki, grilled peppers and a tomato sauce.

  • 25 g fresh yeast
  • 1 cup lukewarm water
  • 2 ts salt
  • 2 tbs olive oil
  • 2,5 cups wheat flour

Crumble the yeast in a bowl and mix it with a little water. Add the rest of the water, oil, salt and almost all the flour, until you have a soft, smooth dough

Leave to rise for one hour.

Knead the dough lightly on a floured worktop, and divide it into 16 pieces. Roll each piece into a ball. Sprinkle a little bit of flour on top of the balls, and use a rolling pin or your hands to stretch and flatten the dough into thin, round cakes of about 12-13 cm in diameter. Place them on an oiled baking tray. Leave to rest while you heat your oven to 275 degrees C.

Bake for 4 minutes, or until the pitas rises and colours slightly. Leave to cool on a wire rack, under a kitchen towel.

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