Egyptian Pita Bread

Mix flour with salt, crumble yeast over it, add lukewarm water and prepare into a sticky dough. Let rise for 40 minutes. Grind the black caraway seeds. This is a lot of work in a mortar, the seeds are very hard. Stir into the dough and knead heartily for 10 min until the dough comes away from the baking bowl and is very elastic. Cover and rise repeatedly for 30-40min until doubled in volume. Knead 1-2 min, divide into 14 portions. Shape each unit into a ball and then roll out into a patty (approx. 14 cm ø). Preheat oven to 250 °C (convection oven220 °C ). Sprinkle the baking sheet with wheat bran (or parchment paper), put the first unit of patties on it and go repeatedly for 15min with the lid closed. Bake in the stove for 10-15min until surface is golden brown. A bubble will form inside, so the loaves will puff up into small balloons.

Notes Jörg: The ingredients correspond to the information at G+U.

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