By Greg
Goes brilliantly with oriental foods, egg salads, etc.
Notes: Makes 10-12 pitas. 30-minute resting time.
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Created 18 March, 2025
Updated 11 August, 2025
Mix the dry ingredients first, then add the olive oil, mix briefly and then add the water.
Mix until a firm ball of dough forms, cover and let the dough rest for 30 minutes.
Warm up a pan or griddle to a medium heat.
Take your dough, halve it, then cut each half into four to five equal-sized portions. Roll each portion into a ball and squash with your palm until around 1 cm thick.
Put the dough in the pan/griddle and flip after about 45 seconds to one minute. Take off the heat once they start colouring on both sides.
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