Pita Bread

1.5 tsp dry yeast
1 cup lukewarm water
1 Tbsp honey
1.5 tsp salt
3 cups bread flour

Dissolve the yeast in the water with 1 tsp of honey and allow to stand for 15 min or until frothy.

Add the remaining honey, flour and salt and mix until well combined. Knead with a dough hook for 8 minutes, or longer by hand, adding extra flour if the dough is too sticky.

Place the dough in a lightly oiled bowl and allow it to rise in a warm, place for an hour and a half.

Knead the dough again lightly. Divide into six equal parts. Form each into a smooth round ball and allow to stand for 15 minutes.

Preheat the oven to 240 degrees C. Roll each ball out to about 1cm in thickness. Place on an ungreased tray and bake in the hottest position in the oven for 10 minutes or until they are puffed up and turning brown.

Wrap the freshly baked pitas in a towel and place in a brown paper bag for 15 minutes. This maintains their pockets and they deflate and prevents them from going crisp.