In Greek: πίτα, pronounced PEE-tah Many recipes for pita bread require cooking at very high heat, and home ovens don't always do the best job. This recipe makes soft, white pita rounds that should be brushed with olive oil and grilled, heated in a frypan, or toasted in the oven before using and serving. Serve with souvlaki, with dips, as a wrap for sandwiches and in other creative ways.
Dissolve in the yeast and sugar in ½ cup of warm water and set aside, covered, for 15 minutes. Dissolve salt in the remaining 1 cup of warm water.
In a large mixing bowl, add flour and make a well in the centre. Add yeast mixture and salt water. Knead with hands for 10 minutes in the bowl. Add olive oil and continue to knead until all oil is absorbed. Shape into a ball in the bowl, cover, and place in a warm area to rise until doubled in volume, approximately 1½ to 2 hours. Punch down the dough and knead for 5 minutes more.
Preheat oven to 180 degrees C, and lightly oil baking sheets.
Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of about ½ centimetre. (For larger or smaller pita bread pieces, take more or less dough). Prick the bread with a fork in several places.
Place on baking sheets and bake in preheated oven on the lowest oven rack for 2-3 minutes, then turn the pitas over and bake for another 2-3 minutes. Remove from oven and place on a tray covered with a clean tea towel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags in the refrigerator, or frozen.
Before using, brown in a lightly oiled frying pan for a few minutes until browned on both sides.