Mix the yeast with 150ml warm water, & sugar in a jug. Leave to sit for 5 mins until the yeast gets bubbly.

In a bowl, add the flour, salt and olive oil.

Add the yeast/water mixture.

Bring the mixture together into a soft dough.

Flour a surface lightly, then tip the dough and knead for 5-10 minutes until elastic.

Oil the bowl, lightly and add the kneaded dough and cover it with a damp towel.

Let is rise for about 1 hour.

Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray in the oven to get searingly hot. Divide the dough into 4 balls then flatten each into a disc with the palm of your hand.

On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick roughly.

Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches.

Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour.