Add enough extra flour so the dough is tacky. It should lightly stick to your fingers when you touch it

Oil a bowl and put the dough inside. Roll it over so it gets a coating of oil. Cover with a clean towel and leave in a warm place to double in size for an hour

Preheat the oven to gas 9 / 240C / 475°F and set out your pizza pan

Generously flour a surface and turn out the dough. Break it into 10 equal parts and roll between your hands really well to form a smooth ball from each, dusting your hands as required

For each ball of dough begin to flatten it with the heel of your hand, staying away from the edges

Flour your fingertips and press the dough toward the edges without pressing down the edges themselves. Keep the circle no more than about 6 inches in diameter. Rotate the round of dough and flip it over frequently

Place only as many rounds on your pizza crisper as you can fit without them touching. Put in the oven and bake for 5 - 8 minutes. Let them puff up but don't let them burn

Wrap the warm pittas in a clean towl or put inside a paper bag to soften

Cut each pitta in half and use a blunt knife to coax the pockets open