📝Recipe from Palestine on a Plate:by Joudie kalla Memories from my mother's kitchen
7g instant yeast240ml tepid/warm water1 teaspoon golden caster sugar400g plain ﬂour50ml olive oil, plus extra for oiling
● Mix the yeast and warm water together in a large bowl. Leave for a couple of minutes and then add the sugar and stir through. ● Add the flour and olive oil and knead together until you have a smooth doughy consistency that bounces back. This should take 5–8 minutes. Leave the dough in an oiled bowl for about 1 hour until it has risen. ● Preheat the oven to 240°Cup (220°Cup fan). ● Once risen, cut the dough into 8 equal pieces and shape them into balls. Lay them on a baking tray and leave to rise for another 10 minutes. Once risen, flatten each ball with a rolling pin (not too thin), lay on a baking sheet and bake for 5 minutes or until the pittas have puffed up. ● Serve, dipping into some olive oil and za'atar if liked. These will keep for a few days if sealed in an airtight container.