In a small bowl, mix the dry yeast, honey and 100 ml of lukewarm water, then let it rise for 10 minutes in a warm place. Put the flour with the salt in a large bowl and add the previously prepared yeast mixture and 210 ml of lukewarm water. Now knead the dough with the food processor or with dough hooks for about five minutes until the dough is smooth and elastic. Spread a bowl with a little oil, form the dough into a ball and let it rest in the bowl for 1 to 2 hours at room temperature and covered.

Now the dough should have about twice the volume. Sprinkle the work surface with a little flour, knead the dough ball briefly and cut into about eight equal pieces (about 100 g each). Roll each piece of dough into a small ball and flatten it by hand until each dough has a round shape about 12 cm in diameter. The 8 dough circles are now placed on 2 baking papers and left covered for about 10 minutes. Meanwhile, preheat the oven with baking tray to 240°C.

The dough circles are now carefully pushed onto the hot baking tray together with the baking paper and pushed into the oven at a medium rail. After about 8-10 minutes, the pita breads should inflate and have a light tan – then they are ready! So get out of the oven and let it cool, while baking the second batch of pita breads.

Our tip: In combination with shakshuka , the pita bread tastes particularly good.