Add all ingredients to a mixer. Kneed at medium heat for 5-10 minutes, until the dough turns smooth and after pinching fingers come out clean.

Transfer into a glass bowl, cover with a cloth and proof in a warm environment for 1:30 - 2 hours.

Dust your working area with a pinch of flour, roll the dough into a sausage and cut into 8 same size pieces.

Form a smooth ball with each piece of dough, then roll into a 3-4 mm disk.

Proof the discs for another 30 minutes.

Heat a pan until hot. Flip one disc on the hot pan (making sure the top part goes on the pan first), wait until bubbles start to appear on the surface then GENTLY flip it with a spatula.

Within 1 or 2 minutes the dough should puff into a ball. Carefully flip the pitta on the pan one last time and cook for another 20-30 seconds.

Repeat steps 9 and 10 to all pittas.

Cut the pitta in two and stuff with salad, grilled or pickled veggies, your favourite meat free protein and you favourite sauces.