Add ½ cup of spelt flour and ½ cup of all-purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, ½ teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, ⅓ cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a ball

Add some flour to a flat surface, add the ball of dough on top, cut in half, and create a circular dough with your hands (or with a roller) from each piece of dough, you want a diameter of about 6 inches and a thickness of a ¼ inch from each piece of dough

Heat a non-stick frying pan with a medium heat, once the pan get´s hot, cook each pita bread for 1 minute per side, covering the pan with a lid

While the pita breads are cooling off, lets get our filling ready, add 1 tin of tuna to a bowl, along with some cut green Spanish olives and some cut cherry tomatoes, add a ¼ teaspoon of garlic powder, a ¼ teaspoon of dried oregano, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper and mix everything together

Cut each pita bread in half, using a rounded edged knife, cut open each half of pita bread to create the pockets

Stuff each pocket with the tuna filling and serve