A vary popular bread for sandwiches and kids lunches. This is bread that can be made in bulk, and frozen. I find the best storage for pitta bread is wrapped individually in cling wrap and frozen. When you feel like a sandwich, take out a packet of pitta bread out of the freezer and de-frost in the microwave.

Sift the flour and the salt into a stainless steel bowl and make a bay in the middle. Dissolve the yeast into the water and add the olive oil. Mix the yeast, water and olive oil into the flour and kneed until fully combined. Leave the dough in the bowl and cover with a damp cloth. Let the dough double in size. This could take up to 45 minutes. When the dough has doubled in size, knock back with your hands and split the dough into 10 equal pieces. Roll them out into 20-cm long and flat oval shapes. Place onto a baking tray and allow the dough to prove for another 10 minutes. Brush the dough with milk and bake in a 450 F oven for 5 minutes. Cool down and store away for later use.

1 pound 2 ounces bread flour

½ ounce salt

8 ounces tap water

1 ounce yeast

1 tablespoon olive oil

Time to make 1 hr Makes 10