Is there anything more satisfying than making your own bread?

Pitta is extremely easy to make and it goes with everything because it’s light and doesn’t overpower a dish.

Pitta bread

7g instant yeast

240ml tepid/warm water
1 tsp golden caster sugar
400g plain flour
50ml olive oil, plus extra for oiling

1 Mix the yeast and warm water together in a large bowl. Leave for a couple of minutes and then add the sugar and stir through. Add the flour and olive oil and knead together until you have a smooth doughy consistency that bounces back. This should take 5-8 minutes. Leave the dough in an oiled bowl for about one hour until it has risen.

2 Preheat the oven to 220C/Fan 200C/425F.

3 Once risen, cut the dough into eight equal pieces and shape them into nice balls. Lay them on a baking tray and leave to rise for another 10 minutes. Once risen, flatten each ball with a rolling pin (not too thin), lay on a baking sheet and bake for 5 minutes or until the pittas have puffed up. Keep an eye on them during baking – bake for too long and the breads will be too crunchy and lose their softness.

4 Serve, dipping into some olive oil and za’atar if you like.

These will keep for a few days if sealed in an airtight container.

Recipe from Palestine on a Plate by by Joudie Kalla (Jacqui Small) Photography Ria Osbourne