Test the water with your finger making sure it is not too hot and adjusting with cold water if necessary
Add the yeast and sugar to the lukewarm water and stir well until dissolved. Allow to ferment for around ten minutes
In a mixing bowl add the flour, salt, regular olive oil and stir together. Then add the yeast water and knead for about ten minutes until the dough springs back when poked
If you are using a stand mixer, knead for approx 8 minutes until you have a smooth ball
Cover with a damp cloth and leave to rise for two hours or until doubled in size
Divide into 16 balls and lay on a floured surface. Cover with a muslin cloth
Heat your heavy non stick pan on medium high heat for 5-10 minutes
Roll out one ball of dough to about half a centimetre thick and transfer to the hot pan
Allow the bread to puff up and encourage the bubbles to join together by by gently pushing the air around with a flat spatula. Flip over after 30-40 seconds
Heat the other side for 10-20 seconds until done
Layer the pitas on top of eachother and cover with a muslin cloth to avoid drying out
Serve immediately or store in an airtight bag for up to 3 days