Pita bread

Ingredients for 1 servings:

• 450 g flour, more if needed
• 350 ml water, lukewarm
• 1 tsp sugar
• 2 tbsp olive oil
• 1 packet of dry yeast
• Flour for the work surface
• Oil for bowl and tray

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Arabic bread

Place the yeast, water, and sugar in a medium bowl. Set aside in a warm place for 5 minutes until bubbles form. Place the flour, yeast mix, and oil in a food processor and run the machine until a ball of dough forms. If you don’t have a food processor, knead the dough with a mixer or by hand. Place the dough on a well-floured board and knead until smooth and elastic. Place the dough in a thoroughly oiled bowl, cover with cling film, and place a clean tea towel over it. Set the bowl aside in a warm place for 20 minutes, until the dough has almost doubled in size. Knead the dough again and divide it into twelve equal-sized pieces. Roll each piece out into a 5 mm thick flatbread. Place the flatbreads on greased baking sheets and brush well with water. Let rise for another 20 minutes. Preheat the oven to 250°C (Gas Mark 6). If the flatbreads dry out, brush them with water again. Then bake for 4-5 minutes. Pita bread should be soft and light, slightly puffy, and hollow inside. Eat warm with kebabs or falafel, or let cool on wire racks and serve with salad or hummus.