Add the flour, yeast and salt in a wide bowl and mix thoroughly. Add the water a little a time to bring the dough together. Keep it covered to rest for 10 minutes.

Knead for 8 to 10 minutes to create a smooth dough that is soft and not too sticky.

Coat the bottom and sides of a large bowl with some olive oil. Remember the dough will double in size so choose a bowl accordingly. Place the dough in the bowl and coat the dough with olive oil.

Cover the bowl with cling film or plate and keep it in a draft-free spot undisturbed for 2 to 3 hours or until doubled in size.

Gently deflate the risen dough.

Dust the work area lightly with flour. Divide the dough into 10 to 12 equal-sized balls and place them on a floured tray. Maintain space between each dough ball as we leave them to rise again. Keep them covered with a damp kitchen towel for 10 to 20 minutes.

Use a rolling pin to roll a dough ball into a circle (3 to 4 inches) about a quarter-inch thick. Roll the dough ball outward from the centre. Avoid flipping the sides while rolling so dust sparingly underside and over if it gets sticky.

Place the rolled-out pitas on paper and cover them with a towel. Remember to keep your pan on low flame so it can be ready by the time you are done with rolling.

Roll the rest of the dough balls and keep them along with others under the cloth. You can start making one by one too as you roll, but ensure that each rolled-out pita dough has rested for at least 5 minutes.

Lay a rolled-out pita on the hot skillet on a medium flame and cook for 20 seconds or until you see bubbles starting to form.

Use a metal tong to Flip (1) the pita and cook for a few seconds.

Flip (2) again and grab the pita with the tong and use the left hand to take off the Tawa and keep the pita on the flame Burn (3). (The same side as from Tawa should be on the direct flame)

Wait until the pita puffs up which will not take more than 3 to 4 seconds and then use the tong to Flip (4) again and roast the other side too.

Now, you can flip a couple more times aiming at the areas that need to be cooked. Remove from flame and keep aside.

Repeat with the rest of the dough. Place the pita bread in a bread basket and serve it immediately.