How to make
Dissolve the yeast and sugar in 2/3 cup (150 ml) warm water with a few tablespoons flour. Leave the yeast to activate.
Once effervescent, add the remaining water, the oil and flour with the salt. Knead a nice, fluffy dough. Leave it to rise (double in volume).
Shape the risen dough as desired.
What I did was as follows: I divided the dough into 3 balls - small, medium and large. I set aside a small ball from the large one, which I used to make 3 rosettes.
I used the smallest ball for the center of the pita. Then I formed a wick from the medium ball, I weaved it and placed it around the central ball. I placed the 3 rosettes where the 2 ends meet.
Form the final large part of dough into a wick, weave it and place around the previous one. Leave the pita to rise, then bake at 360°F (180 °C) until ready.
After baking, smear it with olive oil.
