In the bowl of the mixer sift the flour. add the salt and mix very well. Add sugar and yeast and just mix. *the first secret:sugar gives pitam their characteristic, beautiful, caramel color. Add oil and water and mix with a mixer on low speed,8 minutes. *the second secret: if the room is very warm-you can take half the amount of yeast. If you need the dough "quickly"-increase, slightly, the amount of yeast. The dough will become soft and elastic, will have to keep up with the bowl, but still a little sticky.

A little priporoshit flour

Cover with a towel or cling film and leave for 60-90 minutes to come. The dough will be about double. It will become less sticky. Punch down and again, a little bit (a few minutes)knead the dough on a flour covered table. In this kneading, try to use the least amount of flour. Divide the dough in 20 pieces.

From each piece roll into a ball. Lay the balls on a flour covered surface and cover with a towel or cling film.

Begin to roll out. Start with the ball, which we have postponed first, and then in order of their production. Roll out into a pancake thickness of half a centimeter, with a diameter of 15cm. (approximately, it is possible and less)

Lay on flat baking trays lined with baking paper,

Cover with a towel or cling film, leave for 15 minutes.

Preheat oven to temperature 250°C. Bake for 5-6 minutes. *secrets the following: it is impossible to put two baking trays at the same time in the oven. *do not include turbo. *after each opening of the oven (when you get the pan ready with pits, going to put a new one)you need to give the oven to heat up again to 250°C. *the larger the oven temperature the better "pocket" work. *if you want just lush pita, without pockets-bake at a lower temperature (180-200°C ), or wait until heated oven between successive trays. *in the process of baking the pita won't turn over. And not much to bake.

To get the pitas out of the oven

Lay them on a towel.

And cover with another towel. Allow to cool slightly

All. And let you be delicious!

By the way, when pita just to cool, on the other side of them, inexplicably, a "dividing line", usually right in the middle. On it Pete and "province" if necessary.