[Opening jingle] Hi and welcome to The Bread Kitchen. Today I’m gonna make the bread equivalent of a purse: Pita Breads! For my pita pockets, I’ve got 225 g of strong white flour, 2 teaspoons of olive oil, 1 teaspoon of salt and 1 teaspoon of dried yeast. Add the yeast into a 140 ml of lukewarm water and mix. Leave for 10 minutes to activate. Once the yeast is activated, add in the flour, the salt and the oil and mix well to form a nice, soft dough. Once you’ve got a nice, soft dough and there’s no flour left in the bowl, knead it, on a floured surface, for at least 5 minutes. Once you’ve got a nice, soft, elastic dough, lightly grease a bowl with olive oil. Pop in the dough. Cover and put in a warm place for about an hour or until it doubles in size. Once the dough is all puffed up, we pull it on a floured surface and just knock it back a bit. Now I’m gonna split the dough into six. Take each piece and just roll it into a ball. While I’m doing this, my oven is heating up to 210 degrees Celsius and I’ve got a baking tray in there heating up as well. I’m gonna take one of the balls and roll it out to about 5 mm thick in a cute oval shape. Of course, if you want bigger pitas, then just divide the dough into four but this will do fine for me. So I’ve got 3 pita bread which I’m gonna pop on this preheated baking tray and then pop them straight into the oven where I’m gonna bake them for about 4 to 5 minutes. After about 4 minutes in a hot oven, the pitas should be nicely puffed up. We’ll leave them to cool and then we’re roll out and cook the other three. There really is something quite satisfying about making your own pita bread. Of course, pita breads are great for stuffing with kebabs or salad or cutting into slices and eating with hummus. They also make quite handy gloves. Thanks for watching and do join me next time in The Bread Kitchen. [Closing jingle]