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Homemade Pitta Bread
Makes 10
| prepHeat oven to maximum, preferably fan, with baking stone or heavy baking tray inside | ||||||
| 100 ml / 100 ml warm water | Whisk yeast mixture | Combine oil, yeasty water, flour mixture | Knead 10 min until smooth, elastic | Rise overnight in fridge or 1–1.5 hr until doubled | Divide, rest 10 min, roll & rest 20 min | Bake on hot stone until puffed & golden |
| 10 g active dried yeast | ||||||
| 2 tsp sugar, divided | ||||||
| 400 g strong white flour | Mix flour, remaining sugar, salt | |||||
| 100 g wholemeal flour (optional, or use 500 g white) | ||||||
| 2 tsp salt | ||||||
| 2 tbsp / 30 ml olive oil | ||||||
| 300 ml / 300 ml warm water | ||||||
| olive oil, extra to grease | ||||||
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