Pitta Country Style Bread

Step 1: Combine the flour, yeast and salt. Combine the olive oil and 1 cup water, then add the flour mixture, stirring in the same direction, and then working with your hands until the dough is stiff.

Step 2: Place the dough in a clean bowl, cover with a clean dish towel and leave in a warm place for at least 30 minutes and up to 2 hours.

Step 3: Knead the dough for 10 minutes, or until smooth. Lightly oil the bowl, place the dough in it, cover again and leave to rise in a warm place for about 1 hour, or until doubled in size.

Step 4: Divide the dough into 12 equal pieces. With lightly floured hands, flatten each piece, then roll out into a round measuring about 8-inch x 1/4-1/2-inch thick.

Step 5: Heat a heavy frying pan over medium-high heat. When hot, lay one piece of flattened dough in the pan and cook for 15-20 seconds. Turn it over and cook the second side for about 1 minute.

Step 6: When large bubbles start to form on the bread, which should be after about 1-2 minutes or so, turn it over again. It should puff up. Using a clean dish towel, gently press on the bread where the bubbles have formed. Cook the bread for a total of 3 minutes, then remove the pitta from the pan. Repeat with the remaining dough.

Step 7: Wrap the pitta breads in a clean dish towel, stacking them as each one is cooked.

Step 8: Serve the pittas hot while they are soft and moist, with a main meal, such as lamb kebabs, or as part of a meze table.

Variation on Baking Instead, below

Step 9: To bake the breads, preheat the oven to 425-degrees Fahrenheit.

Step 10: Fill an unglazed or partially glazed dish with hot water and place in the bottom of the hot oven.

Step 11: Alternately, arrange a handful of unglazed tiles in the base of the oven. Use either a non-stick baking sheet or a lightly oiled baking sheet and heat in the oven for a few minutes.

Step 12: Place two or three pieces of flattened dough on to the hot baking sheet and place in the hottest part of the oven.

Step 13: Bake for 2 - 3 minutes, or until puffed up. Repeat with the remaining dough.

Step 14: Makes 12 pitta breads.