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Preheat your oven at 175 degrees Celsius.
Put all ingredients except for the Extra virgin olive oil and water in the mixer.
Add slowly the water and When the dough is starting “getting together “ add the EVO slowly until fully absorbed.
Let the dough rest on the counter for 15-20 minutes and form 100 grams balls.
Stretch each ball until desired size and place in a baking tray previously lined with baking paper.
Cook for 2-3 minutes or until the bread start puffing and it starts to get a golden coloured edges.
Don’t let it cook past this stage or the pita will overcook and become hard.
Let the pitas cool down and wrap each pita with cling film and store in fridge or freezer