A versatile, budget-friendly bread to serve alongside a variety of Arabic dishes.
Ingredients
- 200 g of flour
- 100 g of warm water
- 6 g of dried baker's yeast
- 1 teaspoon of honey
- 1 pinch of salt
- 1 spoon of olive oil
Method
Stir the yeast, honey and water together in a bowl and wait 10 minutes.
Add the mixture to the flour in a large bowl and knead the dough for 5 to 10 minutes, until you have a smooth ball.
Cover the bowl and let the dough rest for 1 hour somewhere warm — a turned-off oven works well. After an hour it should have doubled or tripled in volume.
Knead the dough again for a minute or two, then cut it into portions of about 70 g.
Roll each portion out with a rolling pin to a thickness of 3 to 5 mm.
Let the pitas rest for 5 to 10 minutes before baking them.
Take a pan on high heat and bake each pita until it is golden on both sides.
Pita bread is very good with kafta, hummus or shakshuka — my shakshuka recipe is on this site.
I cook dishes like this one in people's homes across Cape Town.
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