Pitta bread

Makes 8 Pitta bread

2 tsp dried yeast
1 tsp sugar
300ml/1/2 pint hand-hot water
450g/1 lb strong white flour
1 tsp salt

Stir the dried yeast and sugar into the water and leave until yeast has
dissolved and mixture is frothy - approximately 10 minutes in a warm
place. Mix the flour and salt in a large bowl. Stir in the yeast liquid
and mix to a dough.
Turn onto a lightly floured surface and knead thoroughly. Continue
kneading until the dough is firm, elastic and no longer sticky, this will
take approximately 8-10 minutes. Place the dough in a lightly greased
polythene bag and leave to rise until doubled in size; approximately 1
hours in a warm place. Punch the risen dough to deflate it and re-knead
until firm. Divide the dough into eight pieces. Roll each piece into an
oval shape approximately 25cm x 13cm/10in x 5in. Place on a greased baking
tray and put inside a greased polythene bag. Leave for 5 minutes to
relax. Bake at the top of the oven at 240 C (475 F/Gas 9) for 6-8 minutes
or until just beginning to colour. Wrap the pittas in a damp tea-towel
to cool, to give the characteristic soft, leathery crusty.

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