Flatbread, pitta call them what you like, and I do.  Which is why I call them flatbread.  These are ever so slightly sweet and fluffy and just the thing to soak up hummus, zhoug and falafel.

 

Flatties freeze well and I usually have a good few weeks supply stashed away.

 

Method

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​Add the ingredients together in a bowl and mix together.  Now you can either turn this dough out onto a lightly floured surface and knead it for about 5 minutes by hand, or by using a dough hook in a food processor.  When done, put it in a bowl and cover with some cling film or a tea towel for about one hour.

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Preheat your oven to 240C and put a baking tray, or if you have one a pizza stone, on the centre shelf to get it nice and hot.  This will mean the dough shouldn't stick to it when you cook it.

 

Turn your dough out onto a worktop and divide it up into 100g balls.  Take each of these and roll them out to about 5mm into either a round or classic pitta oval.  You'll need to let these rest for 5 minutes before cooking them, in batches, for about 7 minutes.

 

They balloon up when cooking but  take them out of the oven  and leave them to cool on a rack and they will gradually subside, forming the pocket.

 

You can experiment with the size, shape and thickness of these depending on what you want to use them for.  Sometimes I make a large plate sized one and serve it up topped with a herby salad, grilled aubergines, tahini and hummus.  Oh yes.

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