Easy pitta bread

My mum makes the best pitta bread.  But being a typical Greek mum, when I ask for a recipe she'll give me the ingredients but not the proportions.  Always the response is, 'me to mati', translated as 'with the eye'.  While it's wonderful to exercise intuition when cooking and it certainly is something that is perfected with experience, sometimes a little exactness is required especially when working with yeast.  Well, I found this wonderful recipe from a newspaper clipping from way back when Cath Claringbold of Meccah Bah fame in Melbourne was a regular contributor for Saturday's 'The Age'.  

I made mine with 200g organic Rye flour and 250g unbleached white and they were as good as Mum's!  They can also be used as wraps. Much healthier than the shop-brought ones with their high salt and sugar content.  And easy as....
Makes about 12 rounds.

450g unbleached white flour (or 200g Rye and 250 white flour)
1/2 tsp salt
1/2 tsp sugar
1/2 tsp dried instant yeast
1/2 tbs olive oil
275ml tepid water

Combine all the ingredients in an electric mixer and using a dough hook, mix on low for 10 mins.  Alternatively knead by hand till dough is smooth and elastic.

Roll the dough into balls about the size of a lemon.  Dust with flour and place on a tray. Cover with a tea towel and leave to prove in a warm spot in the kitchen for 30 - 60 mins.  After which time, the dough should increase in size and leave an indentation when touched.

Roll out the dough into 18 - 20 cm circles.  Brush with olive oil and chargrill on a barbeque or on a non-stick griddle pan.  Watch in delight as they puff up like pillows, then turn them over.  It should only take a minute on each side.  Brush with olive oil, sprinkle with sea salt and serve with your favourite dip or soup.