Grease a large bowl with a little olive oil. Transfer the dough to the bowl and cover with a damp tea towel or plastic wrap. Leave to rise for at least 1 hour.

Divide the mixture into 10 balls. Keep the balls in the covered bowl while you roll out the other balls to prevent them from drying out.

Roll out the pita bread on a well floured surface to around 8 inches wide and ¼ inch thick. It helps to turn the ball a quarter turn each time you roll. The dough is quite sticky so you will need to have lots of flour on your board.

Heat a non-stick frying pan over a medium-high heat. When it is hot, add your first pita bread.

Cook for around 30 seconds on the first side, then flip and cook for 1-2 minutes on the second side. Then flip again to the first side for a further 1 minute. The pita bread should puff up to form an air-filled pocket and have toasted brown spots on it.

Continue to roll and cook the pita breads until you have used them all (you can roll the next one while the one before is cooking).

Keep the cooked pita breads covered with a clean tea towel until ready to serve.