1) Make the preferment (starter)

• In a stand-mixer bowl or large mixing bowl, add: 1 Tbsp dry baker’s yeast, 150 ml lukewarm water (not hot), and 100 g flour (taken from the total).

• Stir with a spatula until smooth and fluid.

• Rest at least 20 minutes until bubbly.

2) Mix the pita dough

• To the bowl, add: 2 Tbsp neutral oil, 1 tsp fine salt, and the remaining flour (about 300 g).

• Knead (mixer or by hand) 6-8 minutes until the dough is smooth, supple, and not sticky.

• Transfer to a lightly oiled bowl; brush the top with a thin film of oil to prevent a skin.

• Cover and let rise 1½-2 hours, until doubled in size.

3) Shape the pitas

• Gently deflate the dough on a lightly floured surface.

• Divide into 8 equal balls.

• Set on a floured tray or clean cloth, cover, and rest 30 minutes.

4) Cook the pitas in a skillet

• Roll each ball into a ~3 mm thick disc.

• Rest 5 minutes before cooking, this helps the pitas inflate.

• Heat a lightly oiled non-stick skillet or crepe pan over medium-high heat.

• Lay in one disc; cook until bubbles appear.

• Flip and continue, turning occasionally until the pita puffs fully and has light golden spots.

• Repeat with the remaining discs. Enjoy warm.