Pitta Perfection

Dunked in hummus, wrapped around slow-cooked meats, or eaten with curry – fresh pitta will be a new family fave.

PITTA BREAD

PREP + COOK TIME 1 HOUR (+ STANDING) MAKES 8

2 teaspoons (7g) dried yeast 1 teaspoon caster sugar 1¼ cups (310ml) warm milk 4¼ cups (635g) plain flour 1 teaspoon fine sea salt ½ cup (140g) Greek-style yoghurt 1 egg, beaten lightly ¼ cup (60ml) water 1 tablespoon extra virgin olive oil

1 Combine yeast, sugar and milk in a small bowl; stir until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy.

2 Sift flour and salt into a large bowl. Stir in yeast mixture and combined yoghurt, egg, the water and oil. Turn dough onto a floured surface, knead for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.