Pita

Method

Combine flour, yeast, and salt in a large bowl. Make a well in the centre and add warm water and olive oil, mixing until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then cover and prove for 90 minutes until doubled. Divide into 8 equal pieces and shape into balls, resting for 20 minutes. Roll each ball to 5mm thickness and place on baking trays. Cover and prove for 30-40 minutes until puffed. Bake at 240°C for 8-10 minutes until the pita puffs and turns golden, creating a natural pocket. Cool slightly on a wire rack before serving warm.