Pita bread

Mix flour, yeast and salt. Place oil and water in a bowl and add half the flour mixture. Mix until well combined. Add remaining flour mixture, a little at a time, until it is all worked in. Turn on to a floured surface and knead for 10 minutes until smooth and soft.
Place in a greased bowl. Cover with a damp cloth and leave to rise until doubled in size. Knead dough lightly again, then divide into 12 equal pieces. Roll each into a smooth ball and place on a greased tray. Cover with cling film and rest for 10 minutes. Using a lightly floured rolling pin, roll each ball out lightly to form a 15 cm round. The dough should be about 5 mm thick.
Place breads on a greased baking tray. Cover with a damp tea towel and allow to rise again until doubled in size.

Preheat the oven to 250 ºC.

Meanwhile, place other baking trays on each shelf in the oven to heat up. Remove one of the hot trays and place 4-6 pitas on it. Sprinkle lightly with water, then pop into the oven and cook for 4-6 minutes, browning lightly. Cook the remaining pitas. Transfer to a wire rack and cover with a clean tea towel to keep soft.

Serve with Greek meze such as taramasalata, hummus, tzatziki, olives, brinjal dip and dolmades, or stuffed with lamb and salads. Makes 12.