I was inspired to make my own after the ones I got in the supermarket were dry and stale. I wanted to see what a really fresh pita looks and tastes like – and I wasn’t disappointed.
The best part is watching them puff up in the oven.
- Combine the sugar and water, then sprinkle over the yeast.
- Set aside in a warm place and wait until it froths and smells yeasty (this takes about 10 minutes).
- Meanwhile, put the flour in a big bowl and fluff with a whisk.
- Pour the yeast mixture into the flour and mix into a dough. You may need to add more flour or warm water to get a workable consistency.
- Knead the dough for 10 minutes, then put back in the bowl and cover with a tea towel.
- Put in a warm place until it has risen and doubled in size (usually about an hour).
- Sprinkle the salt over the dough and knead again for five minutes, then divide into 8 to 12 pieces, depending on how big you want your pita pockets to be.
- Roll them out into circle shapes, but not too thin – 10mm is about the right size.
- Place each pita bread on some baking paper. Leave to rise for another hour while you heat up the oven to 200C with a baking tray inside.
- To cook, slide the pita bread dough onto the hot baking tray one or two at a time (I use my small nana oven for this).
- Watch them carefully, as they puff up in about two or three minutes.
- When they are lightly golden in colour, remove from the oven and cook the rest.
- Use with dip or for pita pockets.