Pita Bread (Non-Puffy Version.....)

Pita bread usually cut into 2 halves which shapes like a pocket, where you can stuffed in any ingredient and serve them fresh. You can get prepacked in supermarket easily, but you may made them in your oven too.

Ingredients

• 300g of high-protein flour    300 克高筋面粉
• 2 tea spoon of instant yeast    2 茶匙速溶酵母
• 1 table spoon of sugar    1 汤匙糖
• 150ml of warm water    150 毫升温水   **The original recipe used 240ml,, but I reduce down to 150ml which the pita turns out to a normal bun    原本的食谱用240毫升，但我减低至150毫升，结果口袋面包变成普通面包**
• 2 table spoon of cooking oil    2 汤匙食油
• 1 tea spoon of salt    1 茶匙盐
• some black sesame    黑芝麻适量

Steps 

1. Put the sugar, salt, sifted high-protein flour, yeast, cooking oil, sesame into a mixing bowl. Add the water gradually while kneading until the dough is soft and smooth.     把糖、盐、筛过高筋面粉、酵母、食油、芝麻都倒入碗。分次加入温水揉成光滑的面团。
2. Divide into 6-8 portions and roll into balls. Let them sit in a warm spot and go for first proofing, until they grow 2 times bigger (approximate 60 minutes)     分割 6-8份滚圆。作第一轮发酵直到两倍大(约60分钟)。
3. Roll out the dough balls into disk shape. Set aside 15 minutes.    面团杆扁成圆形状。休面15分钟。
4. Preheat the oven with the baking tray in at 230°C. Move the baking tray out and place the dough on the hot tray.    以230预热烘炉和烤盘。烤盘拿出，把扁面团放烤盘上。
5. Bake about 3 minutes until the dough is puffy.    烘约3分钟直到面团鼓起即可。