6 Cut
Now you’re going to tip the dough you just created on a tabletop. Dust that tabletop down first, so that the dough won’t stick to it. You will then give it another quick knead, and then shape it into a large log – like a baguette.
Now you’re going to cut that log into equal portions. If you follow the ingredients list that we provided, then you’re likely to get about six portions out of it. Keep the dough you aren’t using covered under a damp cloth.
Finally, roll out each of those portions into a flat pita shape. If they are sticky, then you can keep adding more flour to keep them under control. They should be thin but not paper thin.
Once the pitas are rolled out, you might find that you have a bit of a challenge on your hands in trying to find somewhere to put them all! The solution is to pile them on top of one another, but make sure that if you do this, you also keep them separated with a piece of kitchen paper or greaseproof paper!