Pita bread

1. Mix all the ingredients and knead for 10 minutes on a lightly floured surface until the dough is elastic. Cover and allow to rise overnight in the refrigerator or leave, well covered, in a warm place (a warming drawer works well) for about 2 hours, until the dough has doubled in size. Punch down and form 16 round balls.
2. Roll each ball into a circle, about 150-175 mm, and place on lightly buttered baking trays. (If you have only one tray, bake two or three at a time.) Allow the breads to rise in a warm place. Mix 10 ml salt with 5 ml water and brush it over the dough.
Bake at 200 ºC for 7 to 8 minutes.
3. Place bread on a cooling rack. Cut the top off each bread to form a sack. Guests then fill the hollows with a filling of your choice, or break the pitas into pieces with which they can scoop up the various dips.