Ingredients
| 150g wholemeal flour | |
| 350g plain flour | |
| 4g (1 teaspoon, half a packet) instant yeast | |
| 1 teaspoon sea salt | |
| 50ml olive oil | |
| 300ml lukewarm water |
Instructions
| 1. | Combine the flours, instant yeast and sea salt. |
| 2. | Add the olive oil and water and knead by hand until the dough comes together. |
| 3. | Leave for 15 minutes, knead briefly again and then put into an oiled bowl, cover with a clean tea towel and leave to double in size, around 2 hours. |
| 4. | Divide the dough into 12 (approximately 70g of dough for each 18cm diameter pita). |
| 5. | Leave for 10 minutes. |
| 6. | Roll out thinly, ideally to around 2mm thick. |
| 7. | Leave for another 10 minutes. |
| 8. | Preheat the oven to 230°C with a baking stone if you have one (or use an oven tray). |
| 9. | Bake the pita in batches until puffy, around 2-3 minutes. |
| 10. | Remove and wrap in a clean tea towel. |
| 11. | If not using straight away you can reheat by frying in dry saucepan on each side until puffy. |
Recipes & food styling Ginny Grant; Photography & styling Greta van der Star
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