Pita Bread

Cook Time 1 hour plus proving

Servings makes 8

Ingredients

2½ cups bread and pizza flour, plus extra for dusting

7g dried yeast

1 tsp sugar

Good pinch salt

1 ¼ cup of warm water

⅓ cup olive oil, plus extra to fry

2 tbsp natural yoghurt

Oregano, to garnish

Method

In a large bowl of a mixer with a dough hook attached, combine flour, yeast, sugar and salt. On a medium speed slowly drizzle in the warm water, oil and yoghurt. Mix and knead for 5-8 minutes until soft, smooth and elastic. Place in an oiled bowl and cover with a tea towel. Prove for 2 hours or until it has doubled in size.

Flour a large surface and tip dough out. Knock back and bring the ball back together. Divide into 8 even portions and roll into balls. Flour and let rest for a further 15-20 minutes.

Use a rolling pin to roll out into round 20 cm flat breads.

Heat a pan over a medium-high heat and add a drizzle of oil. Cook bread for 1-2 minutes on each side. Until cooked, blistered and golden. Remove and brush with more oil and sprinkle with oregano and salt. Serve warm as part of a mezze with dips or use to wrap souvlaki.