Ingredients

Step by step

1. In a jug, mix the yeast with 125ml tepid water and a pinch of salt. Set aside for a couple of minutes. Put the flours and salt in a large mixing bowl. Make a well in the middle of the flour, pour the yeast mixture into the well and use one hand to mix everything together. Add the oil and a little more water until you have a soft sticky dough (add any extra water a teaspoon at a time so you don't add too much).
2. Knead the dough for 5-7 minutes until it's smooth and no longer sticky. Transfer to a large clean bowl. Cover with a damp tea towel and set aside in a warmish place (the kitchen is usually warm enough) for 2-3 hours until the dough has doubled in size.
3. Preheat the oven to 240°C, fan 220°C, gas 9, with a baking tray inside.
4. Tip the dough onto a lightly floured surface, and knock back. Divide into 6 equal portions, roll into balls, then flatten each before rolling out into oval shapes about 5-6mm thick.
5. Dust the preheated baking tray with flour, add the pittas, sprinkle with the sesame seeds and lightly press in, then sprinkle with the paprika and sea salt. Bake for 6-8 minutes, until puffed and beginning to turn golden.