Add the bread flour, yeast and salt to a large mixing bowl and stir everything together. Pour in the olive oil followed by the warm water, then mix until a soft dough forms and there are no dry patches of flour remaining.
Turn the dough out onto a lightly floured work surface and knead for 5–10 minutes until smooth and elastic. Only add a little extra flour if the dough is sticking, as keeping it soft will help create light and fluffy pittas. Place the dough into a lightly oiled bowl, cover with a clean tea towel, and leave to rise for around 1 hour or until doubled in size.
Preheat the oven to 230°C fan with a large baking tray inside so it becomes very hot. Divide the risen dough into 8 equal portions and shape each into a ball. Roll each piece into an oval about 20cm long, 15cm wide and roughly 3–5mm thick.
Carefully remove the hot baking tray from the oven and lightly dust it with flour. Arrange the pittas on the tray, leaving a little space between them, and bake for 4–5 minutes until they puff up and are lightly golden. Cook in batches if needed, then wrap the baked pittas in a clean tea towel to keep them soft while the remaining ones bake.
