For 4 people
In a bowl, mix the baker's yeast with 15 centilitres lukewarm water
Let the leaven stand for 10 minutes
Then pour 100 grams of flour into the bowl and a tablespoon of olive oil, then mix well
Cover the dough with a damp cloth and let stand for 30 minutes in a warm place
Then add the remaining quantities of lukewarm water and flour, then salt
Mix well, add water if necessary
Then knead the dough until you obtain a smooth and flexible consistency
Fold it to form a ball
Coat it with the remaining quantity of olive oil
Cover with a damp cloth, then let stand for another 1 hour 30 to lift the dough
Divide the ball into 12 small balls
Also cover with a damp cloth and get up for 15 minutes
Flour
Using a rolling pin, flatten each pita ball by making a rounded shape of 2 or 3 mm thick
Prepare 2 Sopalin sheets for each pita ball
Place a pita on one sheet and cover it with the other sheet. You can also place them on a floured cloth and cover them with another cloth
Leave the pitas up for another 30 minutes
Heat a pan, then cook the pita a few minutes
As soon as bubbles appear, turn each bread over to cook it on the other side and make it swell
Store the pitas in a plastic bag so that they keep their softness.
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