Ingredients:
3 cups all-purpose flour
1 cup warm water
1 heaping teaspoon salt
1 spoon olive oil
½ fresh yeast cake (21g)
3 cups all-purpose flour
1 cup warm water
1 heaping teaspoon salt
1 spoon olive oil
½ fresh yeast cake (21g)
Method:
- Put the flour in a larger bowl, make a well in the middle and pour in the warm water. Crumble the fresh yeast into the water and wait for the yeast activates.
- Sprinkle the salt around the edges of the flour, add olive oil and bring everything together into a soft and elastic dough. Leave it to rise for 30 minutes.
- Turn the dough onto a lightly floured surface and knead it gently. Cut the dough into 8 pieces.
- Roll each piece of dough into a circle, around ½ cm thick.
- Lay pita bread into a hot cast iron skillet or a pancake pan. Cover the pan and bake the bread around 3 minutes or until it begins to puff up and the bottom has brown spots. Flip it over and bake for another 2-3 minutes. If you prefer, you can bake the pita breads in the oven.
- Place the baked pita breads on top of each other and cover them with a cotton cloth to cool down slowly and remain soft.
