Ingredients
500g flour
15 g fresh baker’s yeast
25 to 30 cl of lukewarm water
10 g de sel
5g sugar
Preparation
In the bowl of the stand mixer or in a large salad bowl put the flour, add the salt, the sugar and the crumbled fresh baker’s yeast and the lukewarm water gradually while mixing. Knead for 10 minutes until you obtain a homogeneous and smooth dough.
Cover the dough with cling film and let it double in size in a warm place away from drafts. Count 45 minutes of fermentation!
After this time, degas the dough then divide it into 8 balls of equal size, then cover them with a clean towel and leave to rest for 5 minutes.
Heat a non-stick skillet.
Lightly flour the work surface and using a rolling pin roll out a ball of dough to 3 mm thick, cover it then do the same with the other balls.
Gently place the dough on the hot pan then cook it for 20 seconds on the first side over medium heat then turn it regularly so that it puffs up.
In principle the pita bread should start to swell, let it cook on both sides to have a nice golden color.
Once the bread is cooked, place it in a clean tea towel and cover it to keep it soft.
