To prepare this pitta bread recipe add in a mixer's bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.

Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.

Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.

When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size.

Take the dough out of the bowl and gently deflate with your hands. Split into 6 evenly sized balls around 145g/5 oz. each.

Let the pita bread balls rest for 15 minutes before shaping.

To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter.

For a more traditional look, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.

Heat a non-sticking frying pan to medium heat and add just a little bit of olive oil. Bake each pita bread for about 3 minutes on each side.

For a fluffier pita, use the steam method with aluminum foil and water as described.