Fluffy pitas

• міцне біле хлібне борошно↗500g g

  plus extra for dusting

• швидкодіючі сухі дріжджі↗7g sachet g
• цукор-пісок↗1 tbsp tbsp
• свіжі листя чебрецю↗2 tsp tsp

  (optional)

• молоко↗200ml ml
• оливкова олія↗1 tbsp tbsp

  plus a little extra for rising and greasing

Step-by-step instructions

1. 1

   A few hours before you plan to eat, prepare the dough. In a bowl combine flour, yeast, sugar, thyme (optional) and 2 tsp salt with your fingers. Add milk, olive oil and 100 ml warm water and, continuing with your fingers, mix until a dough forms. Transfer to a work surface and knead for 8–10 minutes (or beat with a stand mixer for 5 minutes). Clean, then lightly oil the bowl, place the dough in the bowl and cover with a kitchen towel. Let rise for 1 hour or until the volume has almost doubled. If you want a longer rise, let the dough rise longer in the refrigerator (at least 2 hours).

2. 2

   Divide the dough into eight equal pieces. On a lightly floured surface roll each into a circle about 20 cm in diameter, then brush lightly with olive oil and cook on a hot barbecue side for 2–3 minutes per side until they puff up and bubbles form. Alternatively heat a pan or grill (or two, if you can) over medium‑high heat and cook one at a time in each pan until bubbles appear on the surface after 1–2 minutes. When the bottom side turns golden, flip and cook another 2–3 minutes. Continue until all pitas are done, wrapping them in foil to keep warm.