Pita

Ingredients

Dry yeast 1 tsp

Sugar 1/4 tsp

Water 150 ml

Flour 260 g

Salt 1/2 tsp

Olive oil 1 tbsp

Mix the yeast with the flour (if fresh, grind it into crumbs). Add the remaining ingredients and knead into an elastic dough with a mixer (about 7-8 minutes on medium speed, or by hand for about 10 minutes).

Form a ball and place in a bowl greased with olive oil. Cover with a towel and let rest for 1-1.5 hours until doubled in size.

Punch down the dough. Divide into 4 pieces, cover with a towel, and let rest for 10 minutes.

Preheat oven to 260 degrees Celsius (500 degrees Fahrenheit) (Important! At lower temperatures, the flatbread may not puff up). If you have a bread stone, heat it up.

Roll each piece of dough into a 0.7-0.8 cm thick flatbread (the flatbreads should be thin enough to puff up) and place on a floured surface, covering with a towel.

Proof the finished flatbreads (leaving the yeast dough on the baking sheet or in the pan) for about 20 minutes. Bake the flatbreads for about 6 minutes.

Enjoy!