Photo by Vinita Punjabi
Sprinkle the yeast over the lukewarm water and leave in a draught-free place for 10-15 minutes. Once the yeast becomes frothy, mix it into the flour with the salt and knead to a soft dough. A finger pushed in should go in without effort.
Cover with a wet cloth and leave in a draught-free place for 4-5 hours, until the dough rises. Divide the dough into 4-6 parts and roll them out into flat round or oval rotis (discs). Cook them on an iron griddle (tawa) or similar pan on both sides, until they turn light brown and puff up. Remove from heat and pile one on top of the other, or pressed down with a plate or lid.
You may also bake the pitas in a preheated oven at 200 C on a parchment lined baking sheet for 7-10 minutes until puffed and browned lightly.
Cut the pitas into half and add a layer of a spread of your choice (Baba ganoush or hummus or tahini, etc). Make the pita halves into pockets and fill each pocket with vegetables of your choice (lettuce, tomatoes, zucchini (grilled or raw), mushrooms, red pepper, broccoli, etc.), tofu (crumbled and optional) and falafel if you have them. In Egypt, they spread a mixture of salt, red chilli powder and a little tahini sauce inside and slap the pita bread shut.