Your pita bread can be filled with leftover chicken or meat pieces with lots of salad and sauces if you prefer.
The pita can be frozen to consume within a month.
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4 cups bread flour, extra for dusting
1 ½ tsp salt
2 tbsp olive oil
1 x 7g instant yeast
1 ½ cups of cold water (normal tap water)
In a large mixing bowl, mix together all the ingredients.
Knead until the dough is soft and comes away from the sides of the bowl. This will take approximately 10 minutes.
Cover and leave to rise in a warm place until double in size.
Preheat the oven to 220°C.
Place a baking tray on the middle shelf to warm up.
Knock down the dough ever so lightly and divide the dough into 12 equal balls.
On a floured surface roll out the dough one at a time.
Remove the hot tray from the oven, dust with flour and place the circles of dough onto the tray.
Return to the oven and bake 5 – 7 minutes or until the pitta bread puffs up.
Remove and cover with a clean cloth while you baking the other pita bread.
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