Pour the warm water into the bowl of an electric mixer and dissolve the sugar inside.

Sprinkle the yeast on top and mix it in then set it aside until it froths (5-10 minutes).

Add 2 cups of the flour and the salt and use the dough hook to mix it all together. Add the rest of the flour as needed until the dough is no longer sticky and then knead with the dough hook for 8 minutes or until it's smooth and elastic.

Turn it out onto a lightly-floured surface and divide the dough into 8 pieces (you can make more or fewer depending on what size you want them).

Roll each one into a ball and then roll them out with a rolling pin until they are 1-2cm thick. Make sure they are the same thickness all over so they rise nicely.

Leave them to rest for 40 minutes or until they just start to rise.

Meanwhile, preheat the oven to 200C(390F) fan-forced

Carefully flip each one onto a lined and lightly-floured baking tray.

Bake them for 10-15 minutes or until they have puffed up and just started to turn golden at the edges.

Pile the cooked pitas on a damp tea towel and wrap them up.

Leave them to cool completely and then eat, store them for up to 2 days or freeze them.

To freeze, place them in a freezer-proof container or bag with a piece of freezer go-between or baking paper between each one so they don't stick.