Pitta

I don't believe I haven't made pitta before - at least not for many years. It's such a useful bread to have around: you can use it as an accompaniment to any sloppy main course, and a filled pitta is probably a much more convenient package than a normal sandwich to take out. Maybe it's the fact that there's a decent Turkish food shop and bakers near me, whose pittas always used to be really good.

150 g plain flour
100 g very strong white flour
2 g salt
160 g water including a tiny amount (around 1 g) of dried yeast

All this mixed up at midday yesterday. The tiny amount of yeast meant a long - overnight in the fridge - rise, and at noon today I rolled the dough into four pieces, and let them prove for 20 minutes before 20 minutes in a very hot oven.

The one on the left came out about 5 minutes before the others - that's why it's less brown, but it was also softer and moister, which may be more like pitta should be. There's a good case for slightly undercooking them, so they can be toasted immediately before use later.

I can't remember what I was thinking to use so little salt. There should be more. I also think a slight amount of a darker flour would help the taste- maybe 10% wholemeal. But they are of course as nice as any you'd buy from a supermarket and I'll work on the refinements.