DG pita bread recipe

Does anyone have the Destitute Gourmet pita bread recipe?

That would be fantastic!  Thanks!

The below recipe is from Take Our Bread by Marcelle Pilkington- my MIL lent me her copy of the book and it has made breadmaking for me so easy! I haven't had a fail from any of her bread recipes yet!

Makes 8 pocket breads

200ml milk
100ml boiling water
1 T Surebake (or other equivalent)
3 1/2 cups flour (450g)
1 tsp salt
1 tsp sugar
1 D butter (10g)

Put 200ml in measuring jug; pour in 100ml boiling water. Dissolve surebake in lukewarm liq and leave while preparing dry ingr.

In a large bowl measure flour, salt, sugar; rub in butter. Pour yeast liq into dry ingr and mix thoroughly finishing off by hand.

Tip dough into a lightly floured bench and knead for 10 min. It is important to knead for this length of time. Return to greased bowl (greased with 1 tsp oil); turn over once to grease top, cover with clean teatowel and leave in warm place for 15 min rest period.

Divide dough into 8 equal pieces; flatten each slightly, then gather edges up to form a round topped ball. On a well floured surface, roll each ball to 3mm thick circle, a little bigger than a bread and butter plate. It doesn't matter if the circle is irregular but it should be of even thickness.

Flour two cold oven trays and place four circles on each. Cover with a clean teatowel and leave at room temp for 45 min (60 min in winter). Do not give these buns the steamy atmosphere treatment or try to hurry them up. Don't glaze the buns as this will give them a thin fragile top crust.

Preheat oven to 230°C. Cook one try at a time. Cook at 230° for about 2 min until the bread puffs up then reduce to 180°C for a further 2-3 min until buns just turn colour- avoid overcooking.