|Makes:||15 small pita breads|
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What to do
1. Dissolve the yeast and sugar in warm water in the small bowl. Set aside, covered with a tea towel, for 10 minutes.
2. Dissolve the salt in the cold water in another small bowl.
3. Mix the semolina and flour in the large bowl.
4. Make a well in the centre of the flour mix and add the yeast mixture, olive oil and the salted water.
5. Work until a dough is formed.
6. Knead the dough on a lightly floured bench for about 10 minutes, until it is smooth, soft and elastic.
7. Shape the dough into a ball, place it into a lightly oiled bowl, cover with a tea towel and leave it for about 30 minutes.
8. Push down the risen dough, then knead it for 1 minute.
9. Divide the dough into 15 pieces and roll the pieces into balls. Cover the balls with a tea towel and rest them for 5 minutes.
10. Roll the balls into 0.5 cm thick discs on a surface sprinkled with semolina.
11. Heat a frying pan with a few drops of olive oil and cook each disc over a high heat for a couple of minutes each side.
12. Stack the pita breads on a platter and cover with a tea towel until ready to serve.