500g strong white bread flour, plus extra for dusting
1tsp caster sugar
7g sachet fast-action dried yeast
1tsp Cornish Sea Salt Flakes, plus extra for sprinkling
1 1/2tbsp olive oil, plus extra for greasing and brushing
These pita breads taste so much better than shop-bought and are surprisingly easy to make. Use a non-stick pan (without any oil) to cook the breads for delicious charred edges.
Measure the flour, sugar, yeast and salt into a large bowl and mix well. Make a well in the centre and mix in 325ml warm water along with the olive oil. With lightly floured hands knead the dough on a floured work surface for about 10 minutes until smooth and springy. Alternatively knead the dough with an electric dough hook.
Lightly oil a large clean bowl and tip in the dough. Cover the bowl with a tea towel or clingfilm, and rise for 1 hour, until doubled in size.
Once the dough has doubled, remove from the bowl and knead to knock it down. Divide into 10 equal pieces, on a lightly floured surface use a rolling pin to roll each piece into an oval about 0.5cm thick. Cover the dough with clingfilm to stop them drying out as you cook them.
Heat a large frying pan over a medium-high heat. Dry fry the pita bread dough for a few minutes on each side until puffed and golden. Remove from the pan and repeat with the remaining dough.
Brush the Pita Bread with a little oil sprinkle, with the salt and serve immediately.