Pita bread is an absolute joy to make. It's easy, quick (in bread-making terms), requires barely any effort, and delicious. Food-wise it's healthy, versatile and best of all, it freezes beautifully.

I like to use a mix of wholemeal and white flours. You can of course make them all white, refrain from 100% wholemeal as this will be heavy, even if you add 25% white you'll lighten things up and make for a more tasty pita pocket.

One of the best ever things to eat is a freshly baked pita with some of this amazing feta cheese.

The recipe is fairly standard and has evolved through trial, though it's hard to err. There is a world of resource out there*

Ingredients:
500g Bread flour (I used 300g white, 200g wholemeal)
10g Salt
4g Dried instant yeast
15g Runny honey
10g Olive oil
350g Warm water

Method:
Mix everything together really thoroughly (add oil and honey after the water so it disperses easily).
Leave to rise for 2 hours in a clean bowl covered with a tea towel.

Preheat oven, and a baking sheet, to 200˚C

Tip onto a clean work surface and fold the dough in half, leaving the ‘outer’ side, the drier side, on the outside, i.e. What was the underneath of the dough in the bowl becomes the inside, this makes for easier handling.

Divide the dough into even sized pieces, scales help here, I weighed out 8 lots of around 95g, you want each to be around 100g for a standard pita.

Pull each into a tight ball like you would a loaf, and line them up; lightly flour your surface and then, starting with the first ball you made, give a few rolls with a pin to make oval flat breads. You may want to return to the beginning of your line to roll further as the gluten will relax as the dough waits.

Bake in batches of 2 on your preheated sheet (more if they fit).

How long it takes will depend on thickness and your oven, the bread will puff up in the first few minutes, then needs a couple of minutes more to colour, you really need to take them out when they look ready, up to about 10 minutes.

Cool on a rack whilst you make the rest. Once completely cooled you can freeze these, they won't stick together so can be stacked and placed in a freezer bag.

*If you're not familiar with yeast baking, or simply want some step by step visuals, you'd be hard pressed to find anything better than this guide from the truly marvellous Azelia. What this woman doesn't know about yeast ain't worth knowing.