- 7 g active dry yeast
- 1/2 teaspoon sugar
- 160 ml milk, at room temperature
- 80 ml water, at room temperature
- 320 g strong white flour plus 20 g to 30 g extra (in case it is needed)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- For brushing – mix together the juice of 1 lemon, 4 tablespoons of olive oil and 1 teaspoon of dried oregano
Firstly. combine the sugar, yeast, olive oil, water and milk in a bowl. Whisk so everything is well combined. Secondly, add the flour, salt and using your hand mix everything together. Knead the dough for about 5 minutes so you end up with a lovely soft textured dough. If you need more flour just add a bit more.
Now it’s time to let the dough rest and rise. Brush a clean bowl with a tablespoon of olive oil and add the dough.
Cover with a tea towel and let it rest for about 40 minutes, until it rises and doubles in size.
After the dough has risen, place a pan over medium heat.
Now start preparing your pitta breads. Press on the dough to remove the air, lightly dust a working surface with flour and roll your dough into a long shape (like a sausage) and cut into 6 equal sized pieces. Roll out each piece of dough using a rolling pin. Very importantly – add the pita on the hot pan and cook for 3-4 minutes on each side in the pan, until they puff up slightly and bubbles appear.
Remove the pita bread when golden brown all over. Place on a plate and brush the pitta on both sides with the olive oil/lemon/oregano mixture that you prepared.
Cover with foil to keep warm until you finished making all your pittas.
The cooked pitta breads will keep for up to a week (well…they don’t last that long in our house – we love them!)