How about this, 'monster
225g bread flour
1 tsp salt
1 tsp dried yeast
140ml warm water
2 tsp extra virgin olive oil
Knead everything together
for 3-4 minutes
Let proof for 1 hour covered in a warm place
Knock back and shape - either 6 round balls for pittas or 2 larger balls for pide
Sprinkle with flour and leave for 5 minutes covered
Roll out into 6 pittas or 2 long turkish pides
Bake at 230 C for 4-6 minutes until puffed up
Take them out before they are brown and wrap in a tea towel to keep them soft
I often make these to accompany barbecued lamb patties I got from a Weber book - anyone interested in that recipe? The pides are nice toasted the next day
