Pita Bread

Instructions

• 1
  Mix the dry ingredients in a bowl, add lukewarm water, and knead until a slightly sticky but elastic dough forms. Cover the bowl with a cloth and let it rise in a warm place until it doubles in volume (approx. 45 minutes).
• 2
  Divide the risen dough into six equally sized portions. Roll out each portion on a floured surface into a flatbread about 3 mm thick and place it on a baking sheet lined with parchment paper and lightly dusted with flour. Let rest on the baking sheet for 15 minutes.
• 3
  Preheat the oven to 250°C. Place the baking sheet on the bottom rack and reduce the temperature to 220°C with a fan. Bake for approximately 4 minutes; the flatbreads should puff up and start to lightly brown. Then, flip the flatbreads and bake for another 2 to 3 minutes on the other side.
• 4
  Remove the baked flatbreads from the baking sheet, press out the air (by pressing on them through a cloth), stack them, and seal them in an airtight container.
• 5
  Flatbreads baked this way will last for several days, but they are best fresh.