Use a large mixing bowl. Put the yeast in and 150ml of lukewarm water and gently stir. Leave for 5 to 10 minutes until there are bubbles and the top looks a bit frothy.

Put in the flour, olive oil and salt and mix with a spatula or use your hand until all the flour is all combined in with the water into a dough. If the dough is sticky you may need to add a little more flour. Only add a tablespoon at a time.

Tip the dough onto a clean work surface and make the dough into a ball. We must now knead the dough. Push the dough with the heel of your hand, push forward and flatten the dough. Fold the front back over the dough and then push forward again. Keep doing this and every so often turn the dough around so it is being pushed in a different direction. Kneading will take about 5 minutes. The dough should feel a bit springy and when you press it, it should start to come back to shape.

When it is ready, put the dough in a lightly oiled bowl. Cover with a tea towel and leave the dough to rise until it is about double in size. This should be about an hour.

Put a baking tray on the middle shelf of the oven. Heat the oven as hot as it will go so if possible 250ºC/230ºC fan/gas 9 or better still use a pizza oven/pizza stone on the barbecue.

Gently roll the dough into a sausage and cut it in to 8 pieces. Make each piece into a ball and then flatten with the palm of your hand.

Sprinkle some flour on the work surface. Roll each piece of dough into an oval about 20cm long by 15cm wide and 3-5mm thick and dust them with flour.

Take the hot tray from the oven. Put the pitas on the tray and put the tray back in the oven. If using a pizza oven or stone, use a pizza peel to place the pitas on the stone.

Bake for 4-5 mins, or until the pitas have turned a golden colour and puffed up.

Take out of the oven and wrap the hot pitas in a clean tea cotton towel until ready to serve.