Ingredients:

• 400g / 14.11 oz plain white flour
• 250 ml / 1/2 pint lukewarm water
• 1 teaspoon of active dry yeast
• 1/2 teaspoon of salt
• 1 teaspoon of sugar
• 2 tablespoons of olive oil

Directions:

1. Add all ingredients in the breadmaker, using the dough program. After that program has been finished, divide the dough into 12 patties. Roll out a patty into a pancake with an 6 inch diameter. Use a knive to make an incision from the centre to the edge and roll up the patty in a cone. Put the cone vertical on the counter, press it into a flat patty again and roll out the patty into a pita bread sized pancake. Mind to roll out on only one side!
2. On a plate, let the patties rise for about 10-15 minutes, cover with a cloth.
3. Bake the breads in patches of 3 in a pre-heated oven (220C) for 4-6 minutes on a greased baking tray.

You can refrigerate pitabreads, make sure you freeze them well wrapping in foil and put them into special bags to avoid freezer burn.

Posted under Home Baking