Pitta Bread



1 ⅓ cup warm water
1 tbsp yeast
1 tsp sugar
1 tsp salt
3 ½ cups Supreme Medium/White Chapatti Flour
2 tbsp Zaytuna Olive Oil & extra


Whisk together warm water, yeast, and sugar in a mixing bowl. Set aside for 10 minutes to activate the yeast. Stir in salt, then add the flour and mix together to form a shaggy dough. Add olive oil and knead the dough on a lightly dusted surface for 8-10 minutes or until it’s smooth. Brush the dough with olive oil and put into the bowl. Cover and leave to prove in a warm place for 1-2 hours or until doubled in size. Deflate the dough and place it on a clean work surface. Divide the dough into 6 equal pieces and shape them into balls. Using a floured rolling pin, roll the balls into 6 inch circles. Cover with a tea towel and let them rest for 30 minutes. Heat a flat pan over medium-high heat. Place the pita on the pan and turn them every 15 seconds until cooked and brown spots appear on both sides or pita starts to puff up. Serve immediately.

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