Pita Bread Basic Recipe

For the basic flatbread recipe, sift the flour into a large baking bowl, taking 4-5 tablespoons for working, and add the salt to the flour. Crumble the yeast into 600 ml of lukewarm water and stir with a whisk until dissolved.

Stir the yeast water with the flour in the baking bowl. Work heartily for five minutes with the mixing spoon, or better by hand, so that as much air as possible gets into the dough. The dough will remain very soft. Cover the dough with a kitchen towel and let it rise in a warm place for 20 minutes. Preheat the oven to 250 to 275 °C (gas mark 7).

Brush one or two large baking trays sparingly with oil. Lightly dust one surface with some of the remaining flour. Transfer the dough from the baking bowl to it and, with lightly floured hands, press it together and shape it into an even strand about 40 cm long. Grease your hands with a little bit of oil, then it will not stick. Cut the strand into pieces and shape them into balls. Sprinkle some semolina on the surface and press each ball flat with your hands. Place half of the patties on the baking sheets and press them by hand to the desired size. The dough should be 2-2.5 inches thick. Let patties rise for another 10 minutes with the lid closed. Mix egg with sugar and olive oil.

Lightly oil the fingertips of one hand, close tightly into a row and make parallel lines in the surface of the dough at intervals of 4-5cm and then a diamond pattern

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