The African Greek

"You have to be daring to cook greek food," the chief cook at my local greek eatery confided. "Just when you think that you have put too much garlic, you must add more, and some lemon."
Here's the recipe for the lovely Patricia's Pitas

(She says that these take 2-3 hours from start to finish)
2 teaspoons dry yeast (not quick rise)
2 and a 1/2 cups lukewarm water
5 to 6 cups all purpose flour
1 tablespoon of salt
2 tablespoons of Olive Oil

In a large bowl, you must sprinkle the yeast over the warm water. Stir and dissolve. Stir in half the flour, a cup at a time, and then stir 100 times, in the same direction to activate the yeast. Let this sponge rest for at least 10 minutes, but maybe as long as 2 hours.

Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Put it out onto a floured surface and knead for about 10 minutes, until almost elastic. Rinse out the bowl, dry, and oil lightly. Put the dough back into the bowl and cover with plastic wrap. Let it rise until it has doubled in size (about 1 1/2 hours).

Put small baking sheets on the bottom rack of your oven, leaving a small gap all around (between sheets and the oven walls) for the heat to circulate. Preheat the oven to 230C - very hot.

Punch down the dough and divide in half, and then put that half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece, just with your floured hands. Roll out each piece to a circle 20 centimetres wide and less than half a centimetre thick. Keep the rolled-out breads covered until ready to bake, but don't stack.

Place 2 breads, or more if your oven is big enough, on the baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it will still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the rest.