Preheat oven to 475℉/240℃/Gas mark 9
Place a baking sheet on the middle shelf of the oven to get nice and hot.
Roll out your flattened dough balls into pitta shapes as thinly as you can get them, approximately 4 to 5 mm thick and place the rolled out pittas on to a spare baking sheet with a liner, you may only get 3 or 4 to a sheet, you want them spaced well apart so they don’t touch when they rise.
As soon as you have your first tray ready with rolled pittas, take it to the oven and slide your liner with the pittas on to the hot baking tray.
You can if you wish place the pittas straight on to the tray with a paddle or your hand, I just happen to be a bit clumsy and either get burnt or fold the pitta. Bake for 4 to 5 minutes until your pittas balloon up.
Once your pittas have ballooned up remove them from the oven – if you leave them any longer they will go too crispy. Transfer to a wire rack. Once you have a stack of pittas, wrap them in a clean tea towel.