pitta bread

Stage 1
Blend the yeast in with 300ml warm water in a huge bowl. Leave to sit for 5 mins until the yeast is really effervescent then tip in the flour, salt and olive oil. Unite the blend into a delicate mixture. You can definitely relax in the event that it looks a little sad round the edges.

Stage 2
Tip the batter onto a gently floured work surface. Work for 5-10 mins until you have a delicate, smooth and flexible mixture. Attempt to work utilizing as minimal additional flour as could really be expected, barely enough with the goal that the batter doesn't stick - this will keep the pittas light and vaporous. Once plied, place in a softly oiled bowl, cover with a tea towel and pass on to twofold in size, roughly 60 minutes.

Stage 3
Heat stove as high as it will go (preferably 250C/230C fan/gas 9) and put an enormous baking plate on the center rack of the broiler to get searingly hot. Partition the mixture into eight balls then straighten each into a plate with the center of your hand. On a gently floured surface, fold each plate into an oval, around 20cm long, 15cm wide and 3-5mm thick.

Stage 4
Cautiously eliminate the hot plate from the stove. Dust with flour then place your pittas straightforwardly onto it - you might need to do this in clumps. Return quickly to the broiler and prepare for 4-5 mins, or until the pittas have puffed up and are a pale brilliant variety. Envelop each hot pitta by a perfect tea towel whenever it's heated to keep it delicate while the others cook.