- 7g 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 20g to 30g 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
Combine the sugar, yeast, olive oil, water and milk in a bowl. Whisk so everything is well combined. Add the flour, the salt 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). Now it times to let the dough 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.
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 3-4 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 brush them on both sides with the olive oil/lemon/oregano mixture that you prepared.
Cover with foil to keep warm until you finished all your dough.
The cooked pitta breads will keep for up to a week (well…they don’t last that long in our house – we love them!)