Pitta bread...easy to make and nicer than shop bought

This is certainly I recipe I like to use a lot, it's easy to do and the results are fantastic. I love a good pitta bread, it's so versatile, stuffed with almost anything and you have a great lunch or dinner and even a breakfast. They only need proving once so they don't take as long as most breads and they cook within a couple of minute, which is perfect for me! 

Pitta Bread

250g strong white flour

7g fast action yeast

1 tsp salt

160ml tepid water

2 tsp olive oil

Semolina for dusting

In a bowl, mix together the flour, yeast and salt. Add the olive oil and start to add the water until it come together to form a soft dough

Place the dough on the worktop and knead for around 5-10 minutes. place it into a lightly oiled bowl. Cover and leave to prove until doubled in size.

Preheat the oven to 220/200 c fan and place a baking tray or baking stone on the middle shelf.

When the dough has doubled in size, tip it out onto a work surface dusted with flour/semolina and Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 6 equally sized balls. Roll each ball into an oval shape 3mm thick.

Remove the hot tray from the oven, dust with semolina and place the pitta breads on it. I cook mine two at a time so keep the remaining balls in the bowl covered with a tea towel until raft to roll out.

Bake for about 5-7 minutes, or until they just start to colour. Remove them from the oven and place on a plate and cover with a tea towel or cling film and continue with the remaining dough dusting the baking tray each time with semolina

Recipe from Paul Hollywood