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  • Normal bread dough recipe, just a little on the wetter side. Roll out about a 75g ball into a pitta shape with plenty of flour so they don’t stick. Into the oven at 220C for about 7 minutes :)

    @TvH oooohhhh yeaaahhhh, but these almost got snaffled before they made it to the plate!

  • Local pita place around here uses coarse ground polenta to stop the pitas from sticking under forming. It adds a nice crunch as well.

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