250g Strong White Flour
1/4 teaspoon dried yeast
2 dessertspoons of natural whole yoghurt
Salt to taste.
Start the yeast with some warm water and 1/2 teaspoon of sugar. I use about half of the standard yeast quantity so it does not get too busy in the dough.
Mix the yoghurt with the starter and make the dough in the usual way, nead for as long as you have patience. Leave to rise for an hour or more if you can, then roll out in to three ovals (150g each) about 5mm thick and 200mm long. Place on a floured wooden chopping board and place in a low oven (switched off). After 20 minutes there should be enough of a rise. Heat a 30cm frying pan, no oil, Take one of the ovals and give it a gentle roll so it will widen and fill the diameter of the pan. Cook for 3 minutes each side until bubbling and slightly browning. Flash the pitta bread each side on a gas flame turning and moving around with flat tongues. It should balloon with hot steam separating the sides.
Cut the pitta bread in half across the width and open with a serrated knife before serving, So 6 pitta breads means six halves - these are easier to open and to fill than full ovals, works for me anyway. The pitta breads are perhaps a bit thicker that you would buy, roll the dough too thin and you may not get the ballooning on the flame or get a knife in to separate the sides.
Take roast leg of lamb left overs and slice thinly, season well and fry with a little oil on a high heat till crispy. Add the favorite salad and dressings to make a fine meal.