Place the lukewarm water, yeast and honey in a jug. Whisk lightly to combine. Leave to stand for 5 minutes.

Meanwhile, place the flour and salt in a large mixing bowl and stir well to combine.

After the 5 minutes is up, add the olive oil to the jug and whisk lightly.

Pour the liquid from the jug into the flour in the bowl and stir to combine.

Tip the dough out onto a surface that is lightly dusted with flour and knead for 10 minutes. The dough will start out quite wet and sticky, but after 10 minutes it will be smooth and elastic.

Place in a lightly greased bowl and cover loosely with lightly greased cling film, or a clean, damp tea towel. Leave to prove for 45 minutes.

After the 45 minutes is up, divide the dough into 8 equal size balls, then cover with the same cling film / tea towel and leave for a further 15 minutes.

After the 15 minutes is up, roll out 4 of the balls into oval pitta shapes. Place these ovals onto the preheated baking trays – 2 ovals on each tray – and immediately place the trays back in the oven.

Cook the 4 pittas for 5-6 minutes, or until they are light golden brown and nicely puffed.

While the first 4 pittas are in the oven, roll out the remaining 4 pittas.

When the first 4 pittas are ready, remove them from the oven and immediately wrap in a clean dry tea towel. (See Note 2.)

Repeat this whole process with the 4 remaining pittas.

Serve immediately or allow to cool, then store in an airtight container until needed.

Toast in the toaster to re-heat, if required.