Mix the yeast and sugar with the lukewarm water in a glass bowl and set aside for 5 minutes, so the yeast can activate.

In the meantime put the flour, salt and extra virgin olive oil in the bowl of an electric mixer fitted with the paddle attachment.

When the yeast mixture is frothy, pour it into the bowl with the flour. Knead well, till the dough looks smooth. It must feel soft and elastic when you touch it and slightly sticky. The dough needs to be a bit softer than pizza dough.

Make a ball with the kneaded dough, and set it aside in a large bowl covered with cling wrap to rise for at least 2 hours or until it doubles in volume.

Transfer the dough onto a lightly floured surface, divide it into 7 pieces and shape each piece into a ball. Roll each ball into a 3 mm thick oval.

Put the ovals on a large baking sheet without overlapping them and cover them with a lightly damp towel or some baking paper. Let them rise again for 1 hour until puffy. Do not worry if they don't puff up too much here... they will in the oven.

Bake in a preheated oven at the maximum temperature your oven allows. I have used my pizza stones and have put the pita directly on the stones. They cooked perfectly and puffed up nicely without having to even turn them over. You can also bake them on baking sheets for about 7-8 minutes. If you don't use a pizza stone, flip them around half-way through and cook them at 200°C – 390°F.