Christmas Pita

Steps

1. 1
   Dissolve the yeast and sugar in 200 ml of the lukewarm water and leave for 10 minutes until foamy.
2. 2
   Sift the flour with the salt, add the yeast mixture, the rest of the water and the oil, and knead for 10 minutes into a smooth, fairly firm dough — firmer than ordinary bread, so the decorations keep their shape.
3. 3
   Set aside a piece the size of a large orange (about 250 g) for decorating and keep it covered so it does not dry out. Cover the rest and leave it in a warm place for 1 hour, until doubled.
4. 4
   Knock back the risen dough, press the coin into the middle and shape it into a smooth round loaf, tucking the seams underneath; set it on a lined baking tray or in a 28 cm round tin.
5. 5
   Roll the reserved dough into thin ropes and lay a cross over the top, then add the traditional decorations — a plait around the edge, birds, a sheepfold, wheat ears or a vine — sticking them on with a little water.
6. 6
   Cover loosely and leave for 30–40 minutes until puffy; meanwhile heat the oven to 200°C.
7. 7
   Brush the loaf with oil and bake for 15 minutes, then lower to 180°C and bake for 30–35 minutes more, until deep golden and hollow-sounding when tapped underneath; cover the decorations with foil if they darken too fast.
8. 8
   Cool on a rack under a cloth so the crust softens.
9. 9
   At the Christmas Eve table the eldest of the family raises the pita and breaks it by hand — never with a knife — and whoever finds the coin will be lucky in the year ahead.