Pitta Bread

Ingredients

250g strong white flour, plus extra for dusting

1 x 7g sachet instant yeast

20g/⅔oz nigella seeds or black onion seeds

1 tsp salt

160ml water

2 tsp olive oil, plus extra for kneading

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Directions

In a bowl, mix flour, yeast, nigella seeds and salt.
Add 120ml of the water and 1½ tap of oil.
Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.)
On an oiled work top, knead the dough for 5-10 minutes until smooth.
Leave the dough in a clean, oiled bowl to prove until doubled in size.
Preheat the oven to 250C.
and place a clean baking tray on the middle shelf.
Once proved, knock the dough back on a floured work to by folding it inwards over and over again until all the air is knocked out.
Split the dough into 4-6 equally sized balls, and roll into oval shapes 3-5mm thick.
Place the pitta breads on on a preheated, floured baking sheet.
Bake for 5-10 minutes, or until they just start to colour.