In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the flour, salt, and remaining tablespoon sugar. Add the yeast mixture, oil, and yogurt, and mix to combine. Knead the dough, either in the stand mixer on medium speed or by hand on a clean work surface, adding more flour if needed, until it’s soft and slightly sticky but not really stuck to sides, 7 to 10 minutes.

Transfer the dough to an bowl lightly sprayed with oil, cover with a towel or plastic wrap, and let rise until it’s doubled in size, about 1 - 1.5 hours. I cover bowl with damp clean tea towel and put into oven with a bowl of water just boiled from kettle.

Remove from over and pre heat to 250c with a large metal skillet on middle shelf.

Turn the dough out onto a clean work surface and divide it into 12 equal parts and roll into balls. Cover with tea towel and let rise an additional 20 minutes.

On a floured work surface, push down eat ball and Roll out into circles that are ¼ to ½-inch thick. Place them onto the baking sheet cover. Bake, one sheet at a time, until they’re puffy and lightly browned on top about 2 mins then using tongs turn over for another 1 min. Transfer the pitas to a wire rack to cool. repeat with all.

Allow to cool for a few mins then serve - or allow to completey cool and freeze. They are so perfect they wont stay frozen for long :) ENJOY