Greek style pitta (flatbreads)

Add the first 4 ingredients to the bowl of a stand mixer and mix briefly to dissolve. Leave for 5 minutes until the yeast is bubbling and active. Add in the remaining ingredients and mix on low speed for 6-8 minutes until smooth and elastic, but still quite wet. Transfer to your work surface and lightly shape the dough into a ball using a dough scraper. Lightly grease a bowl with some olive oil and add in the dough. Cover with a clean kitchen cloth, and leave somewhere warm to prove for 45 minutes to 1 hour, or until doubled in size.

Lightly flour your work surface and tip out the dough. Using a knife (or dough scraper), divide the dough into 6 equal pieces. Lightly coat your fingers in flour, then pick up the corners of each piece and press them into the center to form small balls. Flip them over (seam side down), cup your hand over the top of each ball, and rotate in circular motions gently to tighten the shape of each ball. Cover loosely with a clean kitchen towel and rest for 10 minutes. Using a lightly floured rolling pin, roll each ball into a large circle (about 1/2cm thick).

Place a medium non stick frying pan over medium high heat and drizzle in about 1 tablespoon olive oil. Using kitchen paper, wipe the oil over the surface to remove excess and give the pan an even coating. When hot, add in a flatbread. It will start to bubble and inflate. Flip after 1/2 minutes, or when the bottom is beginning to char. Cook for another 1/2 minutes, then remove to a clean kitchen cloth and cover to stay warm while you work through the rest of the dough. Serve immediately.