Jill Dupleix's Greek Pittas

Ingredients

Prep: 30 min plus proving
Cook: 7 min

Makes 12 soft, yeasty little flat breads

Serve with a Greek salad or dips

450g white plain flour
1 tsp fine-ground sea salt
1 tsp white sugar
2 sachets (14g) fast-action dry yeast
300ml tepid water
1 tbsp olive oil

METHOD: Mix the flour, salt, sugar and yeast together in a bowl. Stir in the warm water and olive oil and mix until it comes together as a dough.

Add extra flour if sticky, extra water if dry. Knead on a lightly floured surface for 10 min until smooth. Place in a large, clean bowl, cover with plastic wrap and leave to rise for 2 hours in a warm place. Punch the dough down, and knead for 1 minute. Cut the dough into 12 pieces, shape into balls, and set aside for 10 min. Heat the oven to 200C/Gas 6. Roll each ball into a fine, flat oval. Bake on a lightly floured tray for 6 to 7 min, until puffy, soft and pale. Wrap in a slightly damp tea towel until cool. To serve, place in a hot, dry pan for a minute or two until warm.

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article551953.ece