Pita Bread

• Combine dry ingredients - To a large mixing bowl add the bread flour, instant dry yeast, sugar and salt, mix using a spoon. You can also make this using a stand mixer fitted with a dough hook attachment.
• Form dough - Pour the warm water and oil into the dry ingredients and mix using the spoon to form a scraggy dough. I use a stand mixer so I mix it with the dough hook first to combine everything and then start kneading.
• To knead - If kneading by hand you want to stretch and fold over itself. Repeat that motion until the dough is smooth and elastic, about 10 minutes. If kneading using the mixer (way easier) knead on medium speed (speed 4) for 10 minutes.
• Rise - Cover the bowl with plastic wrap and allow to sit in a warm spot until doubled in size, about 1 hour. It could take longer to double if it’s a cooler day.
• Form flatbreads - Once risen, punch the air out of the dough. Dust your workbench with flour and knead your dough for a minute or two until smooth. Divide into 4 pieces and knead into little balls. For even sized pieces, weigh the dough before dividing, though it’s not essential.
• To roll out – Roll using a rolling pin to about 25cm / 10-inches in width. I like to spin the pita around slightly as I roll as I find it gives you a rounder pita.
• Cook - Place a large skillet on high heat. Once hot, drizzle with a little olive oil and place the pita on top. Once bubbles form and the little leopard spots appear, turn over and repeat. Re-oil the skillet lightly if needed before cooking each pita. Cook all 4 pieces and serve warm. Cold is just fine too!