All the ingredients I put in the bread machine. But here is the original recipe from who have no HP. In a bowl sift the flour and mix it with dry yeast. Add warm milk and olive oil. Knead the dough about 10 minutes until it becomes smooth and elastic and will not start to lag behind the walls of the bowl. If necessary, add a little water, I added another 70 ml. Leave the dough in a warm place for 1 hour.

Divide the dough into pieces of 100 gr., roll out each piece ball and place the balls on a wooden Board sprinkled with flour ”rest” for 20 minutes. Then roll out each ball of cake either in the shape of an oval with a length of 18 cm, either in the form of a disk with a diameter of 15 cm, the thickness of the pellet and in fact, in another case shall not exceed 5 mm. Put the Pitta bread on a floured iron griddle. If you want to get Pitta thicker, cover the pan with a towel and put on an hour in a warm place until the dough has come. Do not do this if You need thin pitt.

Preheat the oven to 240 degrees C. Bake Pitta only in a hot oven on oiled baking sheets for about 8 minutes. If the dough has puffed up and browned early, Pitta is ready. Remove the first baking sheet and bake a second batch. Pitta is ready cover with a tea towel or foil and let cool until they fall.

Bon appetit!!!