- 400g flour
- 1/4 tsp salt (if you’re a salt lover, feel free to add more, I prefer little salt in bread)
- 1 tsp dried instant yeast (initially I used 2 tsp, but I found this was quite a lot, if you know your yeast is less active, use 2 tsp)
- 200ml water
- 1,5tbsp olive oil
- 2 tsp Greek yoghurt
- 2 tsp honey
- Mix the dry ingredients (flour, salt, yeast) in a bowl.
- Add the wet ingredients and use a stand mixer to make a smooth dough. It should not be sticky, if it is, add 1 tbsp of flour at a time. Different flours give diferent results so feel free to adjust slightly.
- Leave in a bowl and cover with platic foil or a lid. Leave to rise for at least one hour, but I’ve left it for 4 hours and that still worked well (if you’re planning on a long rise, add a little more than 1 tbsp yeast).
- Knead the dough by hand to press out the air and create a soft ball. Split the dough in approx. 6 smaller balls.
- Cover the with a towel and leave on the side for another 15-30 minutes (while you’re making the rest of the meal).
- Heat a frying pan or flat tawa on a medium heat.
- Roll out the dough balls one at a time. You won’t be able to make these super thin, aim for about half a centimeter.
- Place in the pan and flip once the top starts swelling.
- Sprinkle with some oil and continu cooking, flipping one or two more times, until cooked.
- The pita will stay quite soft thanks to their thicker consistency and become super fluffy.