Updated: Sep 26, 2019
Growing up in South Africa, my father had an amazing bakery called Zakos Bakery. The bakery was legendary. It was known for miles around and people traveled far for his bread. This is my father's recipe for pita bread in his own words:
Mix together 1kg flour, oil about 50ml, 1 tsp salt, 2 tsp sugar, 1 pkt dry yeast (10g) and about 600ml lukewarm water. Work in warm area with no draught. Make a soft dough by adjusting water. Don’t add 600 ml water all at one time but at stages till you get required consistency. Once dough is formed, cover it with cloth and keep it in warm area. Leave it to rise about 1 hour or until it has doubled in size. Break it down and cut into 10-12 pieces. Form them into round balls and place them on floured surface. Cover them again and let them proof a second time. Oven should be on about 200 degrees centigrade. Put a tray in oven to heat up. This is very important to make pita to form pocket. When they have proofed again gently roll them out to required shape. Lift them gently and place on hot tray. Check to see if cooked on top and flip them over until cooked on both sides.