Instructions

In a large bowl, sift in the flour then add in the oil and the salt. Mix the yeast into the water, the water should be look-warm (35-37ºC is best). Pour the water into the flour and mix it in with your hands, the mixture should form in to a slightly sticky dough (if it doesn’t add a little more water or oil). One it has formed a dough, tip it out on to a floured work surface and knead for about ten to fifteen minutes, until the gluten stretches have formed. Set the dough to one side in a covered bowl (a shower cap is perfect for covering it) and leave it to rise until it’s doubled in size (should be about an hour).

As the dough nears its rise turn the oven on to 130ºC and put a baking stone in the centre to heat up. Once the dough has risen dived it into four parts. Take each of these lumps and flatten it a bit with your hands and then put down on a floured work surface. Using a rolling pin (or wine bottle) roll it out. Don’t turn it, this is how you make the pita bread shape.

Make your eggs by putting a non-stick frying pan onto a medium heat on the hob; you’ll want it hot when the eggs go in.

Crack your eggs into a bowl and whisk until they are combined. Then add in the milk, butter, cheese and pepper, whisk again until it is all mixed in. Pour into your frying pan and leave them for about a minute.

After this time, stir the eggs through every 30 seconds or so. You’re looking for them to go fluffy and fully opaque.

Once the pita bread have inflated and have coloured slightly, take them out of the oven. Be careful, as they will probably exhale steam as you do so! Place them on a cooling rack.

When both the eggs and pita bread are done, serve them up on a plate with extra black pepper and enjoy your brunch.