The fast action dried yeast I used here can be added directly in with the flour, but do check the manufacturers instructions on the yeast you are using as they can vary.
Makes 8-10 pittas
Mix all the ingredients for the pitta bread dough together and knead until it is smooth and elastic.
Place in a lightly oiled bowl, cover with a cloth and leave to rest at room temperature for 1 hour.
You may need to bake your pittas in batches, around 2 or 3 at a time, depending on the size of your oven and baking trays. Line your baking trays with baking parchment in preparation, and dust this with flour to prevent any sticking. Turn the dough out onto a lightly floured work surface and divide it into lumps of 100g. Shape them into round balls. Place them on the baking trays, cover with a cloth, and leave to rest at room temperature for 30-40 minutes.
Preheat your oven to 240°C. Place an ovenproof dish half filled with water (or ice cubes) in the base of the oven to create steam. Dust flour over the tops of each ball of dough and use the palm of your hand to flatten them into pitta shapes, 3-4 mm thick.
When you are ready to bake the pittas, quickly and carefully remove the tray of water and slot the pittas inside the oven. Bake for around 6-7 minutes, or until risen.
If you cook them in batches, remember to refresh the steam. Remove, and wrap them in a clean tea towel to keep them soft and warm until you are ready to eat them.
To make the wild garlic butter, simply combine the finely chopped wild garlic with the butter and salt (I used a fork to mash it up, but you could use a food processor if you want it to be very smooth). Spread on warm bread and serve.