Pita bread

Despite doing a science degree at university (or maybe because of it), I find regular moments of magic in cooking.

Egg whites stiffening into peaks, eggs and oil transforming themselves into mayonnaise, sugar melting into caramel – these things bring me genuine, uncomplicated pleasure.

Watching pita breads blowing themselves up like little balloons through the glass door of the oven is another one.

I fully understand that the heat is turning the moisture in the centre of the dough into steam, which expands and pushes against the already set exterior.

But it feels a little bit magic all the same…

Pita bread
(makes 8)

• 1 cup warm water
• 1 tsp sugar
• 2 tsp instant yeast
• 2½ cups bread flour
• 1 tsp salt
• 1 tsp olive oil

1. Pour the water into a mixing bowl, stir in the sugar then sprinkle over the yeast. Leave for five minutes until it starts to foam.
2. Stir the flour into the yeast mixture, then tip onto a lightly floured surface and need until you have a smooth, elastic dough.
3. Clean and oil the bowl, then return the dough to it. Cover and leave to rise until doubled (about 1-1½ hours).
4. Punch down the dough, knead again for a few minutes then divide it into eight pieces. Shape each piece into a ball, cover again, and leave to rise for about 20 minutes.
5. Preheat the oven to 450°F (225°C). Place a baking sheet in the oven while it heats.
6. Roll four pieces of dough out to make thin circles or ovals.
7. Transfer the pitas to the hot baking sheet and cook for 6-8 minutes, or until puffed up and starting to brown.
8. Wrap the first four pitas in a tea towel to keep them soft and warm while you roll and bake the next four pitas.
9. Serve warm, or cool then freeze. (Frozen pita bread can be reheated in the toaster, or on a baking tray in a hot oven.)

Tags: breads, dairy-free, flatbread, Greek food, vegan, vegetarian