Stir together the bread flour, salt and dried yeast then set aside.

Put the lukewarm water in a large bowl and stir in half a tablespoon of the olive oil.

Add a handful of the flour mixture to the water and oil and stir vigorously with a rubber or plastic spoon until there are no lumps.

Continue adding handfuls of the flour mixture, combining well after each addition. As more flour is added, you'll need to use your hand instead of the spoon to bring the dough together.

Put the dough on a floured work surface, cover with the upturned bowl and leave to rest for 5 minutes.

Knead the dough until it is soft and smooth (5-7 minutes).

Wash and dry the bowl then put the remaining half tablespoon of oil in the bottom of it.

Put the dough in the bowl and turn over in the oil to coat it. Cover with a damp tea towel or cling film and leave at room temperature for 1.5 hours, after which it should have doubled in size.

Knock back the dough, put it onto a floured surface and cut into 6 equal pieces. Form each piece into a smooth ball, cover and leave to rest 5-10 minutes.

Using a floured rolling pin, roll out each ball to a circle approx 15cm in diameter and 0.5cm thick. Cover the circles with a floured tea towel as you work.

Leave the breads to rise for 30 minutes. Preheat your oven to its highest setting and put a baking tray on each shelf.

When ready to bake: carefully take the hot trays from the oven, put the first batch of pittas on them, sprinkle with a little water and then put in the oven.

Bake for 2 minutes without opening the oven door. After 2 minutes, check that the pittas are not over browning - adjust oven temperature if necessary. Pittas should have puffed up.

Cook for a further 30-60 seconds until firm, then transfer to a cooling rack. Do not overcook or the pitta will go hard.

Bake the remaining pitta in the same way then cover the cooling rack with a clean tea towel to keep them soft.

Best eaten within 2 days or freeze when cold.