Pitta

Method

• step 1

  Mix the flour, yeast and salt in a bowl. Gradually add 140ml of warm water until it comes together into a soft dough. Turn onto a lightly floured worksurface and knead for 5-7 mins or until smooth and elastic. Put in a clean bowl and leave in a warm place for 1 hr until doubled in size.

• step 2

  Tip out the dough and knead again briefly, then divide into six balls. Roll each out to an oval about ½cm thick. Heat the oven to 250C/230C fan/gas 9 and put a heavy non-stick baking tray in for 15 mins to heat up.

• step 3

  Carefully remove the hot tray and dust it with a little flour. Add the rolled out pittas (you might need to do this in batches depending on how many you can fit on). Cook for 5 mins until puffed up and taking on a little colour. As they come out, wrap in a clean tea towel – this will keep them soft and puffy. They are best eaten on the day but they will keep for three days or freeze well.