Pitta bread

Ingredients

375g Plain or all purpose flour

240g/240mls Lukewarm water: approx 40°C / 104°F

14g/7g fresh yeast/instant dried yeast

1 Tbsp olive oil

1 Tbsp sugar

1 tsp salt

Add all of the ingredients to a bowl or stand mixer. If you’re using a stand mixer use the dough hook attachment and mix for 10 minutes. If you're making the dough by hand, knead the wet dough for 4 minutes until it comes together, then knead for a further 6 minutes.
Place the processed dough in a lightly greased bowl, cover and allow proving for at least 45 minutes, this time may vary depending on the temperature of your kitchen.
After the first proof, divide the dough into 8 pieces, roll each piece into a ball and allow the balls to rest for 10 minutes.
After the 10 minute rest roll out the dough balls into 15cm circles and place onto parchment lined baking trays.
Cover with tea towels and rest them for 30 minutes
When there is only 10 minutes left on the timer preheat a skillet or hot plate to a temperature of 300°C - or really hot.
Place each raw pitta on the hot skillet and cook for 30 seconds on one side. Flip the pitta and cook for 30 seconds, then keep flipping every 30 seconds until pitta (hopefully) blows up like a balloon. Sometimes the pitta doesn't ballon easily - you can encourage it by pressing on the top gently with a folded tea towel. Remove from the skillet onto a warm plate, continue until all 8 pitas are cooked.

based on John Kirkwood YouTube video https://profoodhomemade.com/pita-bread

pita