Greek Olive & Rosemary Pittas

Instructions

1. Place the flour, yeast, salt, olives and rosemary in a large bowl or the bowl of a food mixer fitted with a dough hook. Gradually mix in 160ml hand hot water and the oil to give a sticky dough.  Knead for 8-10 minutes until smooth.  Transfer to a large greased bowl, cover with clingfilm and leave to prove for 1 hour or until doubled in size.
   
   
2. Preheat the oven to 230oC, gas mark 8. Place a large baking tray to preheat.
   
   
3. Knock back the dough and divide into 6 even pieces.  On a floured surface, roll each into an oval shape approx. 16cm long.
   
   
4. Dust the baking tray lightly with flour and add the pittas, spacing them apart a little.  Bake for 5-8 minutes until puffed and golden.
   
   
5. Wrap in a clean tea towel straight away to cool down.
   
   

Cooks tip:
Try swapping 100g of the white flour for wholemeal bread flour. Great served with houmous or filled with your favourite filling.