2 tea spoons dry yeast

1 small pinch sugar

160ml milkmilk

80ml warm water

2 tbl sp olive oil (plus extra)

320 gr plain flour (extra for kneading)

1 large pinch salt

1. In bowl put together yeast, sugar, milk and warm water and whisk together with a fork. Leave to the side for yeast to activate for 5 minutes.

2. In seperate bowl add your plain flour and salt mix together with your hand and break down your flour.

3. After 5 minutes add your olive oil to your wet mixture and then pour into a well of your flour. Using your hand bring mixture together until you have a shaggy wettish dough, but all your flour has been incorporated.

4. Duct some flour on a flat bench and pop your dough on. Knead your dough for 6-8 minutes, adding a touch more flour halfway through until you have a smooth but slightly sticky dough. Place in oiled bowl and cover with tea towel. Leave to rest in warm spot for 45 minutes.

5. After 45 minutes, grab your dough and seperate into 6 equal pieces. Place a heavy pan on low heat as you work. Oil your surface and using a rolling pin roll your pita bread out into large circles until you can see your hand through clearly, rotating as you roll. When your ready for your first pita to cook, brush oil onto your pan and bring heat to searing high. Add your pita and let it cook until it has bubbled all over. Flip your pita and cook until your have little charred dots on both sides. Remove and let stunner a tea towel as you repeat this process with the other dough.