Arabic pocket flatbread (Khubz arabi)

1. Mix the flour with the yeast, sugar and salt, add the lukewarm water and olive oil and knead for 8-10 minutes into a smooth, elastic dough.

2. Cover and leave to rise in a warm place for about 1 hour until doubled.

3. Preheat the oven to its highest setting (250-270 °C) with an upturned baking tray or pizza stone inside.

4. Divide the dough into 8, shape into balls and rest, covered, for 10 minutes; then roll into discs about 5 mm thick and 18 cm across.

5. Place the discs one or two at a time on the hot tray and bake for 3-4 minutes until they puff up like balloons and brown lightly.

6. Wrap the baked breads in a tea towel immediately to keep them soft; the pocket stays once cooled.

Tip: Khubz arabi is the everyday bread of the Middle Eastern table and is the same as what we know as pita. The secret of the puff is a very hot surface and even thickness: where the dough is thinner, it won't separate. It keeps for months in the freezer; reheat quickly in a toaster.