Place the flour into a large bowl and add the salt, stir to incorporate with your fingers. Measure out the warm water. Pour 120ml of the warm water into a separate bowl and add either the dried or fresh yeast, honey and olive oil. Stir and leave for 5-7 minutes. Now add this yeasty water to the flour, using your hand, add just enough of the remaining water to make a soft but not too sticky dough. You may not need all the water.
Turn out onto a clean work surface and knead for approximately 10 minutes or until you have a smooth elastic dough.
Place into an oiled bowl and cover and leave in a warm place until double in size OR you can place it in the fridge over night, this is called retarded proving.
Set the oven to 230C or as high as it will go. place a large baking sheet in the oven.
Once the dough has proved, knock it back and then divide into 10 balls. Cover with a tea towel and rest for 10 minutes.
Now using a rolling pin roll each ball into approximately 13cm in diameter rounds, dust with flour and cover and leave to prove for a further 15-20 minutes.
Working quickly place 3 or four pittas in the oven at a time, trying not to leave the door open too long. Bake until the pitta ‘balloons’ remove. Place in a clean tea towel while you cook the rest.
Eat on the same day or they freeze incredibly well.