These are a slightly thicker version of your typical pitta and can be flavoured how you wish, unless you prefer them plain. I generally use to mop up soups or stuff them with salad and chicken / ham or cheese for my lunches. They freeze well, if there is any left to go in the freezer, as these only last a few days in my house.
500g Strong white bread flour (I like Doves Farm)
7g Sachet of fast action yeast
2 tsp Salt
1 tbsp. Za’atar (optional)
3 tbsps. Rapeseed oil
300ml of warm water
Whether using an electric mixer or doing everything by hand, mix all ingredients apart from the water until combined
Gradually add the water whilst mixing. Do not add all at once, as you may not need all.
Should the mix be too wet, add some flour, should it be too dry add some more water
Knead until smooth and then allow the dough to rest for 1 hour in a covered bowl
Pre-heat an oven to 200/Gas mark 6
Place the dough onto a floured surface and cut it to roughly 10 equal pieces
Dust each piece of dough with some flour and roll out into an oval style shape
Place onto an oven tray, I like to use pizza trays (they have holes in them for better cooking) and place into the oven for 10 to 12 minutes each, making sure you turn over half way through
When you notice the outside is firm and cooked they are ready.