1 packet yeast, or quick rising yeast
1/2 cup warm water
10g Stork Baking Margarine, melted
3 cups all-purpose flour
1 1/4 tsp salt
1 tsp granulated sugar
1 cup lukewarm water
Step by step method
- Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Leave to stand for 10 - 15 minutes until water is frothy.
- Combine flour and salt in a large bowl.
- Make a small depression in the middle of flour and pour yeast water into depression.
- Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
- Place dough on floured surface and knead for 10 - 15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
- Coat large bowl with Stork Bake and place dough in bowl. Turn dough upside down so all of the dough is coated.
- Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
- Once doubled, roll out in a rope shape, and pinch off 10 - 12 small pieces. Place balls on a floured surface. Let it sit covered for 10 minutes. Preheat oven to 260ÂºC and make sure the rack is at the very bottom of the oven. Be sure to also preheat your baking sheet.
- Roll out each ball of dough with a rolling pin into circles. Each should be about 15cm across and 1cm thick.
- Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
- Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
- Take spatula and gently push down puff. Immediately place in storage bags.