Ingredients
10g dried yeast 
300ml barely warm water 
500g strong white bread flour  
Flour for dusting 
2 tsp salt 
1 tsp sugar 
2 tbsps olive oil 

Method
Put the yeast and a pinch of sugar into 200mls of the water and put to one side while you get the rest of your ingredients ready. 

Put the flour, salt and sugar either into a mixer with a dough hook or into a large bowl if you will be kneading by hand and briefly mix.  Put the olive oil into the yeast mixture and pour it into the dry ingredients along with most of the rest of the water and set the mixer going slowly at first. Increase the speed and leave going for 5 minutes or so until you have a smooth dough.  Alternatively with your hands bring together to form a dough, dust the work surface lightly with flour and need for roughly 10 minutes until the dough is smooth.  If the dough is not coming together nicely, add a touch more water, you want all of the flour to pull into the dough but you don’t want want it too wet. Exactly how much water you need will depend on the flour and yeast you use and time of year.

Put a little oil in your bowl and rub around the bottom and the edges. Put your dough back in to the bowl and cover with a clean damp tea towel or cling film.  Put aside to rise for an hour or two until double in size.  This may take longer depending on how warm your house is and the time of year. 

Once doubled, flour your work surface and divide your dough into ten equal pieces and roll each into a ball. Cover with cling film or your damp tea towel and leave to rise for half an hour.

Put your oven on 230c and put in either a pizza stone or baking tray and leave for at least half an hour until very hot.  

Flatten each ball either with a rolling pin or your hands to roughly ½ cm. Once half are rolled, get out your stone or baking tray and working very quickly, transfer your pitta on to your tray and put into the oven.

Cook until puffed up, this will take around 5 minutes depending on your oven. You don’t want them to colour and go hard and brittle so remove when fully puffed. Repeat with your remaining half.