Pitta bread

300 g white flour

1 tsp salt

¼ cube of yeast (about 10 g)

180 ml water

1 tbsp olive oil

Flour for rolling out

Black cumin for sprinkling

Knead all the ingredients in a bowl into a firm, smooth dough. Shape the dough into a ball.

Return to the bowl, cover and allow to rise for about 1 hour until double in volume.

Briefly knead the dough on a floured work surface. Shape into 4 balls.

Roll out each ball into a round about 5 mm thick. Brush the rounds with a little water and sprinkle generously with black cumin seeds. Allow to proof for 20 minutes.

Place an empty baking tray in the middle shelf position for preheating. Preheat the cooking space to 250 °C using the PizzaPlus mode.

Place the rounds on the hot baking tray – do this as quickly as possible so that little heat is lost – and bake for 8 minutes.

Wrap the pitta bread in a kitchen towel and allow to cool down.

Put the tray into the cooking space for preheating.

(Pre-)heat cooking space to 250 °C with PizzaPlus

Preheating finished. Put the food on the hot tray.

PizzaPlus 250 °C for 8 Mins