Pita bread

Sponge: mix a little warm water, sugar, yeast and flour until combined; cover and leave about 10 minutes until the yeast blooms.

Add the all-purpose flour, a little salt and olive oil and mix to a shaggy, wet dough; do not add more flour.

Knead on a lightly floured surface five to six minutes until really smooth, adding only a little flour; the dough should stay soft and a little wet so the pocket forms in the oven.

Put the dough in a glass bowl, cover and let it rise until two to almost three times its size; the rise time is not intelligible in the audio and is one hour in the description.

Punch down to remove excess trapped air, turn out and divide into eight.

Roll each piece into a circular disc; wider makes a thinner pita. Set on parchment paper.

Cover with a damp clean kitchen towel so no crust forms and rest 10 to 15 minutes.

Bake on iron skillets preheated in a 475F oven until the pita blooms into a pocket, about two minutes.

Flip and bake about a minute more to brown the other side; keep covered with a damp kitchen towel so they do not dry out.