INGREDIENTS

500 gm HIGH GRADE FLOUR

50 gm fresh yeast (25gm dried)

1 tSP SEA SALT

50 gm sugar

300 gM TEPID WATER

Method

In a bowl, mix the yeast and water together. Once dissolved, Add the

fLOUR, SUGAR AND SALT AND MIX 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 240 degrees. Arrange baking paper on a tray.

Tip your nicely proved dough onto a lightly floured surface.

Weigh the dough and Divide into 8-10 portions depending on the size.

108gM = 8 PORTIONS APPROX

Knead each dough ball and shape into tight little balls.

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.

SERVING SUGGESTION

DELICIOUSLY STUFFED WITH TZATZIKI AND ROASTED CHICKE