Kıbrıs Pidesi (Cypriot Pita Bread)

Ingredients:

420g plain flour
1 1/2 tsp salt
1 tbsp granulated sugar
1 packet active, dried, yeast
300 to 400ml water (a little above room temperature, but not too hot)
2 tbsp olive oil

Method:

Place 100ml water in a cup. Stir in the yeast and a pinch of sugar then cover and set aside for about 10 minutes, or until frothy.

Combine the flour, salt and the remaining sugar in a bowl. Add the olive oil and stir to combine then form a well in the centre and pour in the yeast mixture. Pour in 200ml of the remaining water and stir together with a wooden spoon. Now add just enough of the remaining water to bring all the ingredients together as a ball.

Turn the dough out onto a floured work surface and knead the dough thoroughly for about 10 minutes, or until smooth and elastic. Roll the dough back into a ball and place in a bowl coated with oil. Turn the dough to coat then cover with a damp cloth and set aside to raise in a warm place for 90 minutes, or until doubled in volume.

At this point knock the dough back then divide into eight equal-sized pieces. Roll these into balls, cover with a damp cloth and set aside to rest for 20 minutes.

During this time, pre-heat your oven to 200°C and place a baking stone inside (or pre-heat a baking tray).

Once the dough has rested, lightly dust your work surface with flour. Take one piece of dough and roll out into a lozenge between 3 and 6mm thick. Repeat with a second piece of dough. Spray your baking surface with water, close the oven for 30 seconds, then sit the pita breads (on your bakestone or baking tray). Cook for 3 minutes, or until done through and puffy. Remove from the oven and serve as you prepare the next batch.

They can be stored and even frozen, but are much better if eaten fresh, still warm from the oven.