If you plan on cooking the pita bread in the oven: Place a baking steel, baking stone or heavy-duty baking tray on the middle or lower middle oven rack and pre-heat the oven to 475ºF (250ºC).

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a separate large bowl (or the bowl of a stand mixer, if using), whisk together the millet flour, tapioca starch, sugar, instant yeast and salt.

Add the olive oil to the psyllium gel and mix well to combine, then add them to the dry ingredients.

Knead everything together into a smooth, supple dough that comes away from the sides of the bowl.

Turn out the dough onto a lightly floured surface and divide it into 6 equal portions.

Shape the pieces of dough into balls and cover them with a clean dish towel.

On a lightly floured surface, roll out each dough ball into a round pita bread about 6 inches (15cm) in diameter and just under ¼ inch (about 5mm) thick.

Arrange the rolled-out pita breads on the counter, cover them with a clean dish towel and allow them to proof for about 15 minutes at room temperature.

Pre-heat a large pan or skillet over medium-high to high heat.

Place the pita bread on the hot pan or skillet and cook it for about 30 seconds, until it starts bubbling up in places.

Flip it over and cook for a further 30 seconds until it’s golden brown underneath.

Flip it again and your pita bread should now fully puff up.

Cook it for about 45-60 seconds longer on both sides until it’s deep golden brown.

Once cooked, transfer the pita bread to a plate or platter lined with paper towels.

Place 2-3 pita breads onto the pre-heated baking steel, baking stone or heavy-duty baking tray and bake at 475ºF (250ºC) for about 7-8 minutes, until puffed up and golden brown.

Once cooked, wrap the pita breads in a clean dish towel immediately out of the oven.