Place water, yeast, sugar and ¼ cup flour in a large bowl. Whisk to combine. Set aside for 10 minutes or until the yeast froths.

Add 3 cups flour, olive oil and salt. Mix together with a wooden spoon and then use clean hands to bring everything together.

Dust a clean work surface dusted with flour and tip out the dough. Knead for 5-7 minutes or until the dough is soft and slightly sticky.

Grease the bowl with oil, and place the dough in it. Coat the dough in oil. Cover and set aside for 2 hours or until the dough has doubled in size.

Punch down and tip out the dough onto a dusted surface. Divide into 8 (for large pitas) or 10 (for small pitas) equal portions.

Roll each portion into smooth soft rounds. Cover with a damp tea towel. Set aside for another 10 minutes.

Pat and flatten the dough with your hands, and then use a rolling pin to roll each ball into 8-10 cm rounds, roughly ⅓-inch thick. Arrange in a single layer on a baking sheet. Cover with damp tea towel.

Meanwhile, heat a cast iron pan or frill pan over high heat. Brush with oil.

Place the flatbread, one at a time, in the pan. Cook for 1-2 minutes or until it bubbles. Flip it over, and cook for another 2-3 minutes or until it puffs.

When cooked, transfer to a plate and cover with clean tea towel. Repeat with the remaining rolled dough.

To make this in the oven, preheat a pizza stone at 250 C or 500 F. Place rolled out pita bread on the pizza stone and wait to puff up. When it puffs, remove from oven
and repeat with the remaining rolled out dough.