Flat, round bread
This flat, round bread comes from the Middle East and is among the oldest and most basic pastries. In the past, not only was it used as a meal but also as a scooping tool (instead of cutlery) or a dish to be filled with ingredients. Pita, baked with sourdough or yeast in order to obtain a “pocket”, is for instance, a base of iconic Israeli sabih sandwiches and an indispensable addition to hummus. Our proposal is a simple bread to be made without an oven, at home or outdoors – on the fire.
Prepare a grill pan.
Dissolve yeast and honey in lukewarm water, then set aside for 5 minutes.
Sift the flour into a bowl, add salt and water with yeast, then oil. Knead the dough for approx. 5-6 minutes, cover it with a cloth and let it rise for 1.5 hour.
Afterwards, divide the dough into 8-10 pieces (depending on how big you want your pitas to be), shape them into balls and roll them into oval pieces, cover with a cloth and leave on the countertop for 5 minutes.
Preheat the grill pan. Brush the first bread with a thin layer of olive oil on both sides.
Put the bread on a hot frying pan. Once it has gone golden brown, turn over and grill in the same way.
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