In a small bowl, combine the yeast and water. Leave to activate for 10-15 minutes. It should have a foamy top and bubbles.
In a large mixing bowl, combine the flour and salt, then add the yeast mix and mix until it starts to form a dough.
Tip the dough onto a floured work surface and knead until smooth and soft. You can also use the dough hook on a stand mixer.
Once the dough is soft and elastic, transfer it to a bowl and wet the top with olive oil or water. Cover and leave to proof for 1 hour or until doubled in size.
Shape
Cut the dough into equal portions—four parts for a large pita or eight for a smaller ones.
Shape into balls, then roll out to 1/4 inch thickness. Optionally, use a bowl or plate to cut out the dough. Or leave it as is for a more “rustic” look.
Put the rolled-out pita on a floured baking tray, cover, and prove for a further 30 minutes.
Bake
Put a baking tray upside down in the center of the oven, then preheat to 480°F/250ºC.
Place the pita onto the hot tray—do this in batches. Bake for 3-4 minutes. The pita bread will puff up and start to gently brown.
Remove from the oven and cover immediately with a kitchen towel to prevent them from crisping up.
Video
Notes
Store at room temperature in a bag or container for up to 5 days or freeze in Ziplock bags for up to 3 months. Warm in the oven or toaster to enjoy. Check the blog post for serving suggestions!