SYRIAN PITA BREAD

1 sachet (1 1/2 teaspoons/7 g) active dried yeast

1/4 teaspoon sugar

3/4 cup warm water

260 g (1 3/4 cups)  plain (all purpose) flour, plus extra

1 teaspoon salt

Place the flour and salt into a large bowl. Make a well and add the yeast, sugar and water to the well. Stir. Allow to sit for 10 minutes or until it froths. (If you are sure your yeast is still active you can skip this step)

Bring the flour into the well, using a wooden spoon, and mix till a shaggy dough forms. Tip onto a floured bench and knead for about 10 minutes until a slightly sticky smooth dough forms. If the dough is too sticky, add a little more of the extra flour.

Cut the dough into 12 even pieces. Gently shape each piece into a ball. On a floured benchtop, with a floured rolling pin, roll each one into a flat 9 cm (3½ inch) circle.

Spread a clean tea towel on the benchtop. Sprinkle with some extra flour. Place the dough circles on the floured area and cover with another tea towel to prevent them from drying out. Allow to rise for 1 hour or until the dough circles have almost doubled in size.

Preheat the oven to 200°C (400°F/Gas 6) with a baking tray inside.

Carefully place 6 or so dough circles directly onto the hot tray, with space in between. Bake for 5 minutes or until puffed. They should be pale, cooked through with a light golden base. Repeat with the remaining dough circles.

Eat on the day of baking or store in an airtight container and reheat (in the microwave or oven) to serve.

Makes 12

This recipe has been adapted from the one first published in It’s Always About the Food by Monday Morning Cooking Club (Harper Collins 2017). With thanks to Huguette Ades for sharing her wonderful family recipe with us!