Pitta bread (flatbread)

Ingredients for 10 servings:

• ½ cube of yeast, fresh
• 375 ml milk, lukewarm
• 500 g flour (wheat flour type 550 or 405)
• 1 tsp salt
• 3 tbsp olive oil, extra virgin
• sesame
• a little black cumin (from a spice shop or market)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Dissolve the yeast in the milk, then sift in the flour, add the salt and oil, and knead thoroughly. Cover with a cloth and let rise in a warm place. After an hour, shape the dough into a log and cut into ten equal pieces. Roll each of these into small balls and let rise again for ten minutes under a cloth. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Roll each ball out into a circle on a floured surface and stretch by hand so that the inside is thinner than the edges. Sprinkle with sesame seeds (and a little black cumin) (I brush the flatbreads with water beforehand) and, once the oven has reached the right temperature, bake them on a greased and floured (or lined) baking sheet on the middle rack for 8–10 minutes, until they puff up. Enjoy!