Step by step recipe:

1. 3 min.
   In the mixer bowl, or a large bowl, pour ½ teaspoon caster sugar, 9 g salt and 300 ml water (warm).
   
   Add 500 g flour, 25 g yeast, and finally 2 tablespoons olive oil.
2. 4 min.
   Knead for 4 minutes on medium speed (position "1"), or manually until you get a smooth elastic dough.
   
   Note: For the best way to knead, see: A few tips for effective kneading at home.
3. 2 hours
   Gather the dough into a ball, dust with flour, then cover with a plastic sheet. Leave to rise at room temperature for 1 to 2 hours, until the dough is doubled in volume.
4. 5 min.
   Cut the dough into 7 or 8 small lumps. Roll into balls, place well spaced on a baking sheet, and cover with a damp tea-towel.
   
   Leave to rise again for about 30 minutes at room temperature.
5. 30 min.
   Then roll out the balls of dough into flat rounds approximately 10-15 cm (4-6") diameter and about 5 mm ( ¼") thick (they should not be any thinner).
6. 10 min.
   Cook the pitta:

   • Using a wood fire if you have a bread oven
   • In a convential oven at 240°C ou 464°F, directly on the oven floor
7. 3 min.
   If you use a bread oven, take care because the pitta cook very quickly (one minute or less!), and need to be turned round and over to colour uniformly.
   
   Your pitta bread is finished.
8. 
   You could throw a "pitta party", preparing everything to be put out on the table, leaving your guests to assemble their own pitta sandwiches. Choose a variety of fillings such as:
   
   Diced tomato and cucumber with herbs and vinaigrette.
9. 
   Diced avocado in a lime and olive oil vinaigrette.
10. 
    Tuna rillettes.
11. 
    Guacamole, Hummus, etc.
12. 
    To make a pitta sandwich, cut in half while still warm.
13. 
    Then fill the pocket of each half as you choose from the suggestions above.