Pour half the water into a bowl, stir in
the sugar until it dissolves, then whisk in the yeast. Cover,
leave to stand in a warm place for 10 minutes until frothy, then whisk
in the rest of the water. Sift the flour and salt into a bowl,
make a well in the center and pour in the yeast liquid and oil.
Mix to a soft dough, then knead on a lightly floured surface for about
5 minutes, or until even in texture and springy. Put the dough
in a lightly floured bowl and cover with a clean, damp teacloth.
Leave in a warm place for an hour, or until doubled in size.
Turn the dough onto a floured surface and knead for 2 minutes.
Divide into 10 equal pieces, shape each into a ball by rolling under
your cupped palm, then roll with a rolling pin into very thin ovals
about ⅛ inch (3mm) thick. Spread out the ovals on two clean,
floured teacloths, cover with more teacloths and leave to rise for 20
minutes. Halfway through the rising time, put two lightly
greased baking sheets into the heated oven. Quickly put the
ovals on the hot baking sheets and bake for about 10 minutes, or until
puffed and golden brown. Serve warm. Slit the pitta breads
along one side or cut across into halves and pack with hot savories
such as falafel or spicy beans, or cold fillings such as cheese or
Note: Be sure to heat the baking sheets
thoroughly. This is what makes the pitta breads become hollow in
the middle as they cook.
Nutrient Value Per Serving:
4 g total fat
34 g carbohydrates
1 g fiber
50 mg sodium