Directions

1. Prepare the yeast: In a small bowl, mix the warm water with the sugar and dry yeast. Wait a few minutes until it becomes frothy, which is a sign that the yeast is active.

2. Knead the dough: Mix the flour and salt in a large bowl, then add the foamy yeast mixture and olive oil. Knead everything into an even dough.

3. Cover the dough and leave to rest in a warm place for 1 hour. (or let it rise for 24 hours in the refrigerator.)

4. Shape the pitas: Place the risen dough on a floured work surface and divide into 8-10 portions.

5. Then stretch the small pieces of dough and let them rest, covered, for another 30 minutes.

6. Then roll out the small dough balls into 4-5 mm thick flatbreads.

7. Bake: Heat a frying pan over a medium heat. Place each flatbread individually in the dry, hot pan. Bake each side for 2-3 minutes until the pita puffs up and gets golden brown spots.

8. Alternatively, you can also bake the rolled-out flatbread in the oven at 180°C top and bottom heat for 5-7 minutes.

9. Stack the finished pitas under a clean cloth to keep them warm and soft.