Fresh Pita Bread is a wondrous thing but it is best used on the day it is made (although leftovers are good toasted or it’s simple to turn them into crisps). I add a little wholemeal flour to the mix, but you could just use plain flour if you prefer.

Fattoush Make a dressing of extra virgin olive oil, mashed garlic, lemon juice, cider vinegar and sumac. Use to dress a salad of chopped cucumber, tomatoes, quartered radishes, spring onions, and herbs such as parsley and mint. Crisp up pieces of stale pita (in the oven or in a toaster) and toss through at the last minute so it provides texture to the salad. Scatter with extra sumac to serve.

Preparation: 3 hours incl proofing
Serves: 12 large pita
Cooking: 10 min
Pita Bread
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