Put all of the dry ingredients in a bowl. Mix together with a normal cutlery knife. Add the oil and the water and swish around the bowl until it gets too clumpy to use the knife any longer.
Use your hands to work into a dough. When holding together take out of the bowl and knead for 10 minutes exactly (I don't add extra flour for kneading, it gets easier to work with the more you work it). Roll into a ball and place back into the bowl.
Drizzle a little olive oil on the top and rub it over. Turn the ball over and coat the other side as well. This prevents the dough from sticking to the bowl or the clingfilm. Squash the dough down into the base of the bowl and cover the top of the bowl tightly with clingfilm or a lid (but the lid will keep popping off as the dough rises). Fill the kitchen sink with REALLY hot water and leave the dough to rise for 30 minutes. It should be touching the clingfilm after 30 minutes.
Pull off fist size balls of the dough, roll them out on a floured surface until 3mm flat. Put on a baking tray and put in the oven until puffed out. Turn once. The moment both sides are slightly browned remove from oven. Place on a cold baking tray and cover with a wet tea towel. (This prevents them from going hard and crusty.) Bake the entire batch. Freeze all those you don't use with this meal. Once you've made the pita bread, cut open by slicing open side to side, but only cut halfway (half the moon). Pry the rest of it open and stuff with filling.
This makes a quick and easy dinner / lunch, or on the run snack. It's ten times easier once you have a convenient stockpile of pita bread already made and stored in the freezer or fridge.
Pita Bread Protein Filler
Ingredients:
1 can baked beans 1 sliced onion 5 baby marrows (courgette) sliced 1 clove garlic (sliced) 2 bell peppers sliced (red, orange or yellow) 3 chopped tomatoes 1 tsp dried thyme 1 handful fresh sprouts Salt Olive Oil washed lettuce
For carnivores: 1 skinless boneless chicken breast per pita, washed and sliced.
Method:
Fry onions in olive oil. Fry the chicken breast separately until golden. Add all other ingredients and stir while cooking, fry on high until the mixture is thick and clumpy. Slice pita open and stuff first with the chicken and then with the veg. Place lettuce on top and serve.