Activate the Yeast: In a small bowl or jug, combine the 300ml of warm water, 7g of yeast, and 2 tsp of sugar. Give it a gentle stir and leave it to stand for 5-10 minutes. It should become frothy and bubbly on top, which tells you the yeast is active.

Mix the Dough: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together the 500g of bread flour and 1 ½ tsp of salt. Create a well in the centre and pour in the activated yeast mixture and the 2 tbsp of olive oil.

Knead the Dough: Mix on a low speed until a shaggy dough forms. Then, increase the speed to medium and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, tip the dough onto a lightly floured surface and knead for about 10 minutes until it passes the windowpane test. I find using the heel of my hand to push and stretch the dough is the most effective method.

First Proof: Lightly grease a clean bowl with olive oil. Form the dough into a ball and place it in the bowl, turning it once to coat. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place for 60-90 minutes, or until it has doubled in size.

Shape the Pitas: Gently punch down the risen dough to release the air. Tip it onto a lightly floured surface and divide it into 8 equal pieces (a kitchen scale is great for this). Roll each piece into a smooth ball and place them on the work surface. Cover with a tea towel and let them rest for 10 minutes. This relaxes the gluten, making them easier to roll out.

Preheat the Oven: This is a critical step. Place a heavy baking tray (turned upside down), a pizza stone, or a baking steel on the middle rack of your oven. Preheat the oven to its highest setting, typically 240°C (220°C fan). Let the baking surface get searingly hot for at least 30 minutes.

Roll Out the Dough: Working with one ball of dough at a time, use a rolling pin to roll it into a circle about 15-18cm in diameter and around 5mm thick. Try to keep the thickness even to ensure a good puff. Keep the other dough balls covered as you work.

Bake the Pitas: Carefully open the oven door and place 2-3 pitas directly onto the hot baking surface. Bake for 2-3 minutes. You should see them puff up dramatically. Use tongs to flip them over and bake for another 1 minute. They should be pale with a few light golden spots. Don't overbake, or they will become crisp.

Keep them Soft: Immediately remove the baked pitas from the oven and wrap them in a clean tea towel. This traps the steam and keeps them soft and pliable. Repeat with the remaining dough.