Pitta Wraps

Method

1. Put all the ingredients in a stand mixer and knead for about 10 minutes until the dough is smooth and not sticky.
2. Let the dough rise an hour to and hour and half depending on ambient temperature.
3. Divide the dough into 4 portions.
4. Roll each portion into a circle around 2mm thick on a floured surface. The shape doesn’t have to be exact so long as it can hold filling.
5. If you have the space, let the rolled out pittas rest for 10 minutes.
6. Heat a pan on high heat and cook each pitta about 3 minutes per side or until bublly and with some dark brown spots.
7. Put the cooked pittas on a plate and cover with a teatowel to keep them warm.