Pita bread for all tastes and any use
In a bowl, mix the flour with the salt.
Place all the other ingredients in the mixer bowl and mix with a whisk.
Gradually place the flour in the mixer bowl, sifting it.
Stir a little by hand and place in the mixer on the hook and knead for about 7 to 8 minutes at most.
Remove the dough out of the bowl, fold it once or twice and divide it into similar sizes balls relevant to the size of the pie you want to make. (60 - 100 grams per bowl)
Place the balls in a pan with non-stick paper, cover with cling film and let them rest for 15 minutes.
Preheat the oven at 190 degrees without the fan.
Work the balls one at a time, leaving the rest covered with the film.
Place very little flour on the work surface and open the balls by pressing slowly with your hands.
If you want to make the pies thicker, let them rest for 15 minutes before baking. If you make thin pies, which you will open with the rolling pin, bake them straight away.
Cook the pies in a non stick pan, with oil or, without adding oil to the pan over medium to high heat, for about three to 4 minutes on each side depending on taste.
Cover the thick pies with a lid to keep them moist.
1,000 g strong flour
460 ml of water
40 ml of olive oil
20 g fresh yeast or 10 g dry yeast
50 g Greek yogurt
30 g honey
30 g of salt