The soft and flat Pita bread is common in the Eastern Mediterranean and the Middle East. Baked daily several times, it serves as a side dish to many meals. It consists of a simple, slightly salted yeast dough and is traditionally baked directly on the bottom of a stone oven.
Pita - Bread
- 1 packet dry yeast
- 300 ml lukewarm water
- 450 g flour, plus a little more for dusting
- 1 tsp salt
- sesame to sprinkle
- In a large bowl dissolve the yeast with the water. Add flour and salt. Work the dough with your hands until it is smooth and elastic. Cover the dough with a damp kitchen cloth and let it rest for 1 hour until the dough’s volume has doubled.
- From the dough form 6 to 8 round, flat, approx. 0.5 cm thick patties and let them rest for another 10 minutes. Brush some of the patties with water and sprinkle them with sesame.
- Preheat the oven to 240° C / 465° F. Bake the pita breads for 10 minutes directly on a pizza stone (baking stone) or on a baking tray lined with baking paper. Serve immediately or let them cool down and put in a plastic bag for storage.