Pita Bread

Instructions

Add the milk to the water and heat it up so it's slightly warm. Mix the flour, oil, salt and yeast then make a hole in the center and pour the water & milk, then gently combine, and knead thoroughly until the dough is soft and smooth.

Wipe some oil on the palms of your hands and rub over the lump of kneaded dough, then cover and let it stand for about an hour until the dough rises to about double its size.

Once well-risen, make balls of equal size. If you want them big, divide into 4-5, if you want them small, divide into 8. Roll out each ball gently and evenly (do not lean/press down hard on the ball of dough, you need to use a light hand) to a thickness of a little more than a quarter inch.

Place the rolled-out pitas on a lightly floured surface and cover them with brown paper or light towel so that not too much air can get in. Leave them to stand for about 2 hours until they rise again.

Heat up a heavy roti pan, and place one roll in the center. Put the heat on very low and don't move the pita. When you notice it starting to rise, gently press down with a flat roti spoon so that the air building up inside it gets distributed evenly. Then gently lift and flip it to the other side. Dip the tip of your spoon in oil n gently wipe over the pita n under it. Once done on both sides, remove and place on a plate and proceed with the next one. 

Try not to pile the pitas on top of each other until after they have cooled. This keeps them nice and plump for filling.

To store these, you can wrap them in cling film and freeze for up to 3 weeks. For the filling you can use any mixture of your choice with salad, just slit the pitas and stuff them.

HERE are the same pitas, but made smaller (8 pcs).

HERE are pita breads used for making shawarma.

HERE are some suggestions for fillings you can use:

Enjoy! 🙂