Step 1

Place the 2 tsp yeast in the bowl of a stand mixer (or a large bowl) and add the 480ml (2 cups) warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.

Step 2

Add the 4 tbsp olive oil, 780g (6 1/2 cups) flour, 1 1 /2 tbsp sugar and 1 1 /2 tbsp salt to the yeast mixture.

Step 3

Mix the dough together using the either using a stand mixer with a dough hook (recommended) or your hands, until combined.

Step 4

Once combined, knead the dough for 10 minutes using the stand mixer with dough hook or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.

Step 5

Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.

Step 6

Divide the dough into 12 pieces. Shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes, while you prepare to start cooking them.

Step 7

Lightly flour the work surface.

Step 8

Brush or spray a medium-sized frying pan (cast iron gives you the best results) with a little oil (just 1/4 tsp or so) and place over a medium-high heat to heat up.

Step 9

Take one of the dough balls, and roll into a circle, about 19cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.

Step 10

Toss the pita back and forth a couple of times in your hands to remove excess flour, then place the pita in the pan.

Step 11

Brush the top of the pita in the pan lightly with oil and cook for about 60-90 seconds, until bubbles start to appear. Then turn over a cook for a further minute.

Step 12

Place on a plate and repeat, brushing the pan with oil after every 3 or 4 pitas.

Step 13

Stack the pitas up on a plate (stacking them helps to keep them soft), laying a tea towel over them to keep warm until you’re ready to serve.