Mix the flour, yeast, and salt in a medium bowl. Add enough water and olive oil to bring the dough together until a soft dough forms. You may not need all the water, but the amount measured is usually sufficient.
Dust the surface with some extra flour and turn the dough out. Knead by hand for 10 minutes until the dough turns springy and smooth. Alternatively, use a mixer with a dough attachment, as it’s much quicker.
Cover and set aside in a warm place for an hour or until the dough has doubled in size.
Preheat the oven to 240C, 220C Fan, 475F or Gas 9. If your oven can go higher, turn it as high as possible. Place a large baking tray or stone in the centre of the oven and let it get hot.
Divide the dough into 6 balls. Flatten the balls into a disc shape, then roll over them with a floured rolling pin to shape into the familiar oval shape. They should be around 3cm thick.
Remove the hot tray or stone from the oven and lightly dust it with flour. Place the rolled pittas on the tray, cooking in batches if required.
Place the tray in the oven quickly and bake for 5-10 minutes until the bread puffs and turns golden brown.
Wrap the pittas in a clean, damp cloth while the other cook to keep them from drying out as the other cook or while they cool.
