MIDDLE EASTERN PITA
2 ½ cups wholemeal flour
2 ½ cups unbleached flour
15 ml yeast
15 ml olive oil
15 ml salt
625 ml warm water
Oven on 230ºC.
Mix everything well. Knead for 10 minutes until smooth and elastic.
Rise for 1 hour.
Divide into 16 pieces. Form balls and roll out ½ cm thick.
Bake on baking tin until the pita’s balloon.
Stack on top of each other to cool.
Recipe posted by Marda Pienaar
Photo: Marda Pienaar
