Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 25cm rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 18cm circle. Set aside on a lightly floured work surface. Cover with a cloth. Let pittas rise about 30 minutes until slightly puffy.
Preheat oven to 260 degrees C. Place 2 or 3 pitas on a wire cooling rack. Place rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp drying cloth until soft.
Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Altered ingredient amounts.
Very good pittas! I added an extra tsp of salt but now wished I wouldn't have...I personally didn't think it needed it. I don't have a breadmaker so I disolved the yeast in warm water, added the remaining ingredients and mixed and kneaded for apprx 8 min (or until it felt right). I let it rise for 1.5 hours (until dough had doubled in size) and then followed the recipe per instructed. My oven produced 8 beautiful pittas that are pretty tasty and were easy to make. Thanks Sandy! - 14 Jul 2008
I like the use of bread maker in this recipe, it cuts the work in half. The only thing I changed in this recipe was a way of baking the bread. I cooked it in a frying pan on the hob like a pancake, but without any butter or oil. I rolled the bread into 4-5 mm thick circles and cooked each side for about 1 min or so until there were small lightly brown circles on both sides, (heat knob turned half way). They were 1000 times better then the ones u buy from the shops and whole family loved them. - 14 Jul 2008
Great recipe! Both me and my partner loved it. It's the first recipe I tried where the pockets could actually hold anything inside. Much better than shop bought. I brushed some olive oil on a few of them before baking and it gave them a nice golden colour and a unique taste. - 14 Jul 2008