These are simple to make and quick too.
500 g Flour
50 g Fresh Yeast (15g Dried)
1 tsp Salt
300gm Tepid Water
In a bowl rub the flour and yeast together until you can't find any big yeasty lumps. Add the salt and sugar and mix through.
Pour in the water and use your hand to combine. Tip onto a work surface and knead for 10 minutes or until the dough has come together. Rest for 10 minutes. Knead it once more and place in a very lightly oiled bowl. Cover with cling film and rest until tripled in volume. Roughly 1 hour.
Preheat your oven to 240degrees. Place baking paper onto a baking tray.
Tip your now nicely proven dough onto a lightly floured surface.
Divide into 8-10 portions depending on the size. I cut into 8 roughly 108gm each.
Knead each dough ball and shape into tight little balls. Do this first.
Roll each dough ball using a rolling pin or the palm of your hand to flatten into discs roughly 1cm thick. Place 4 pitas per tray and bake one tray at a time in the centre of the oven. Make sure you don't open the oven while its heating up or the pitas are cooking as you will let out all that lovely hot air.
Bake for 12 minutes. Remove from the oven and quickly transfer to a tea-towel and cover.
Allow the oven to come back up to temperature before baking the remaining pita breads.
Bake, transfer to tea-towel and allow to rest for 15 minutes.
And thats it, all done, easy peasy