50/50 pitta

Ingredients

Method

Makes 6 average-sized pitta

1. mix all in breadmaker on dough (preferred) or pizza setting
2. lightly oil a large bowl and leave dough to double in size (an hour or two).

To bake for expanded pitta (suitable for stuffing):

1. turn on oven (a) 200deg for storing or (b) 225deg for immediate use
2. place a ceramic pizza tray or bakestone in oven to heat
3. beat down the dough, divide into six
4. roll each sixth into a fat sausage by hand
5. roll to pitta size and shape (<5mm thick) using flour only if the dough is too moist to roll without
6. place on hot stone in oven and cook for 5 minutes
7. if for immediate use remove once they begin to rise and are very slightly coloured.

To griddle for flatbread (suitable for dipping):

• heat two cast iron griddles or a griddle and a flat bottomed pan to 200-20 degree
• place a pitta between them for 2 minutes
• check and flip if needed

You can also use just one griddle at 180-200 for puffed pitta.

For storage wrap in cloth to cool.  Eat within one day if possible.