Not the pitta we know from the local supermarket or late night kebab shop, but the delicious authentic Greek bread. Cooked on the stove top, ideal for dipping.
Sift the flour into a bowl of a stand mixer, fitted wth a dough hook. Add the yeast, sugar and salt and mix thoroughly.
Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.
Depending on the flour, the dough may or may not need a little bit more water.
After mixing for a while, the dough for your pita bread should become an elastic. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add a little more flour and continue mixing.
When done, cover the dough with a cling film and let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step, otherwise the bread will not become fluffy and soft. If it is cold in your kitchen, turn the oven on for a few minutes, until it's a little warm, switch it off and then let the dough rise in it for a few minutes.
Take the dough out of the bowl and knead a little bit with your hands. Split into 6 evenly sized balls.
To form the pita bread, you can either use a rolling pin, or stretch it with your hands to around 1 cm thick. Using a a fork, prick the top several times.
Heat a non-stick frying pan to medium-high heat. Place the pita in the DRY (no oil) pan and cook for about 3-4 minutes on each side, until slightly coloured and still soft. To give more colour, press the pita bread with a wooden spoon on the pan.
«If you are not eating immediately (it will be hard not to) wrap them in cling film, so that they remain soft.»