- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 160 ml milk, at room temperature
- 80 ml water, at room temperature
- 320 g strong white flour
- 1 teaspoon salt
- 1 teaspoon of dried oregano, thyme (or other dried herbs you like)
- 1 tablespoon olive oil + extra for brushing
Combine the sugar, yeast, olive oil, water and milk in a bowl. Whisk so everything is well combined. Add the flour, the salt and dried oregano (if you like) and using your hands mix everything together, so you have a lovely soft dough (you will need to knead the dough for about 5 minutes, if you need more flour just add a bit more). Brush a bowl with some olive oil and add the dough.
Cover with a towel and let it rest for about 40 minutes, until it rises and doubles in size.
Place a pan over medium heat.
Press on the dough to remove the air, roll into a long shape (like a sausage) and cut into 6 equal sized pieces. Place pieces of dough on a lightly dusted working surface. Use a rolling pin to roll out each piece of dough. Cook the pita bread for 1-2 minutes on each side in the pan, until they puff up slightly and bubbles appear.
Remove when golden brown. Once they are ready, place on a plate and cover with foil to keep warm until you finished all your dough.
(Tip – mix the juice of 1 lemon, 2/3 tablespoons of virgin olive oil, pinch of oregano and using a brush – brush the lovely mixture as soon as your pitta breads come out of the pan on both sides).