In a large bowl, add the preferment ingredients and hand mix together, then let rest to ferment for 10 minutes.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

After ten minutes, add the dough ingredients to the preferment mixture and mix with your hands until a shaggy mass forms. Let the dough rest for another 5 minutes.

Turn the dough out onto a bench and knead by hand for 2 minutes until a smooth ball is formed.

Cover the dough and rest for 10 minutes. Knead again for 2 minutes then rest the dough for 1 hour.

After 1 hour, divide the dough into 4 x 100g balls or 8 x 50g balls. Round each ball up, cover with a damp cloth and rest for 15 minutes.

Roll each dough piece out thin (3mm thick) and approximately 20cm diameter (or 10cm for small pita). Keep the dough covered with a damp cloth.

Heat a pan to very hot on the stovetop. Cook the pitas in the pan one at a time. During cooking they begin speckle with dark spots. When the first side has dark speckling, flip the pita and cook the other side.

Stack the cooked pitas under a dry cloth and serve immediately.

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