Activate the Yeast: In a small bowl, whisk together the warm water, caster sugar, and fast-action yeast. Set it aside for 5-10 minutes. You'll know the yeast is active when it becomes frothy and bubbly on the surface.

Combine the Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the 500g of strong bread flour and the salt. Give it a quick mix to ensure the salt is evenly distributed.

Mix the Dough: Pour the activated yeast mixture and the olive oil into the flour. Mix on a low speed until a shaggy dough starts to form.

Knead to Perfection: Increase the mixer speed to medium-low and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. If kneading by hand, tip the dough onto a lightly floured surface and knead for a solid 10-12 minutes until you achieve the same smooth texture. I find that setting a timer for kneading is the best way to ensure you don't cut it short – this step is vital for a soft crumb.

First Prove: Lightly oil the mixing bowl, place the dough inside, and turn it over to coat. Cover the bowl with a clean, damp tea towel or cling film. Leave it to rise in a warm, draught-free place for 60-90 minutes, or until it has doubled in size.

Divide and Shape: Once risen, gently punch the air out of the dough and tip it onto a lightly floured work surface. Divide it into 8 equal pieces (a kitchen scale helps here). Roll each piece into a smooth, tight ball.

Second Rest: Place the dough balls on the floured surface, cover them with the damp tea towel, and let them rest for 10 minutes. This relaxes the gluten, making them much easier to roll out.

Preheat and Roll: Place a heavy baking tray or a pizza stone on the middle rack of your oven and preheat it to 230°C (210°C Fan). While the oven heats, roll each dough ball into a circle about 15-20cm in diameter and 3-5mm thick. Try to get them as even as possible.

Bake the Pitas: Carefully open the oven and place 2-3 pitas directly onto the hot baking tray. Bake for 2-3 minutes. They will puff up dramatically. Don't be tempted to open the oven door while they bake. Once puffed, you can flip them for another 30 seconds if you want some light browning, but it's not essential.

Cool and Serve: Remove the baked pitas from the oven with tongs and wrap them immediately in a clean tea towel. This keeps them soft and pliable as they cool. Repeat with the remaining dough.