Ingredients
300g Lukewarm water
8g Dried yeast - fast activating
400g All purpose flour
5g Salt
5g Caster Sugar
Preparation
In a bowl mix the water and the yeast. Whisk for a bit until the yest is desolved. Then rest for about 10 minutes.
Mix the rest of the dry ingrediesnt in another bowl. Slowly add the first mix with the liquids in and mix until a sticky dough forms.
Sprinkle flour on the bench and transfer the dough.
Knead the dough and add flour if it is too sticky but not too much to be get hard. When is slightly sticky but not too much is ready.
Cut into balls of the same size and place them on a tray dusted with flour. Cover with cling film and let to rest for about 30-40 minutes or until double in size.
Dust flour on the bench and one by one, add the balls and open them up like small pizzas.
Get a non stick pan with a baking papper (cut into a round shape). Turn on the heat to medium, add a little bit of water under the baking papper and a splash of oil and water on top of it.
When the pan is hot, add the first pita and cover with the lid. When is cooked slightly, flip and add a bit of water under the baking papper. Cover with a lid and cook further.
When it gets a bit of colour, remove it from the pan and trasnfer it to a plate. Cover with a baking papper sheet and repeat untill all of the Pitas are finished.
Either cool down and freeze until when needed or follow the rest of the steps to finish the pitas.
On a Grill- pan, add some olive oil and switch on the heat. When hot, add the pita, season with salt, oregano and wait untill it gets colour. Flip, season the same again and when it gets colour, remove and serve.
Enjoy!