Pitta flatbread

Ingredients for 1 servings:

• 400 g flour
• 20 g yeast
• 1 cup(s) water, lukewarm
• 2 tsp sugar
• 2 tsp salt
• 1 tbsp olive oil
• Flour for the work surface
• Oil for the tray

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Greek flatbread – easy to prepare, makes 8 pieces

Sift the flour (400 g) into a bowl and make a well in the center. Crumble the yeast into the well and mix it with half the water (1 cup), the sugar (2 tsp), and a little flour in the well to form a yeast starter. Sprinkle the starter with a little flour. Cover the bowl with a cloth and let it stand at room temperature for 15 to 20 minutes. Then mix the yeast starter with the remaining water (1 cup), the flour, and the salt (2 tsp). A wooden spoon is best for this. Knead the dough with your hands until it is shiny and fluffy (takes about 10 minutes). Now knead in the oil (1 tbsp) until it is completely incorporated into the dough. Shape the kneaded dough into 8 plum-sized balls, score them crosswise, and cover again in a bowl at room temperature. After 20 to 30 minutes, the balls will have doubled in size. Preheat the oven to 180°C. Before further processing, knead each ball thoroughly and roll out on a floured surface into flatbreads about 1/2 cm thick. Place the flatbreads on an oiled baking sheet and bake on the second rack from the bottom for 4 minutes, then turn and bake for another 4 minutes. The flatbreads should be white and soft. After cooling, store the flatbreads in foil to prevent them from becoming hard and dry. Before serving, bake the flatbreads on both sides in an oiled pan and serve warm with appetizers, salads, meat and vegetable dishes, or soups.