Ingredients: for 8 pita breads
500 g flour
15 g fresh yeast
25-30 cl lukewarm water
10 g salt
5 g sugar
Preparation: Pour the flour into a bowl or large salad bowl, gradually add the salt, sugar, crumbled fresh yeast and warm water while stirring constantly. Knead for 10 minutes until the dough is smooth and even.
Cover with cling film and leave to rise in a warm, draft-free place until doubled in size. Leave to rise for 45 minutes!
Then take the dough out and divide it into 8 equal-sized balls. Cover each ball with
a clean kitchen towel and let it rest for 5 minutes. Preheat a non-stick pan.
Lightly flour your work surface and roll out the dough to 3 mm thick with a rolling pin. Cover with foil and repeat with the remaining balls.
Carefully place the dough in the hot pan and fry over medium heat for 20 seconds on one side, turning regularly to puff up. The pita may start to puff up, so fry on both sides until golden brown.
