Pita bread recipe

Ingredients:
Scant 4 cups white bread flour, plus extra for dusting
1 TB salt
1/4 cup superfine sugar (you can buy castor sugar, or just put regular sugar in the blender and pulse.)
1/4 cup olive oil
1 1/4 cup water

Put all ingredients in bowl and mix with hands. When dough has formed, tip onto lightly floured surface and knead for 5 minutes. Put back in bowl and let dough rest for 1 hour.
Preheat oven to 475 degrees. Put a lined baking sheet in oven to warm up. Tip dough out and divide into 3.5 ounce pieces. Roll out to 1/2 inch thickness. Let rest for 5 minutes, then place on hot baking sheet in oven for 5 to 10 minutes. They will balloon up, but when brought out of the oven they will collapse, which is what forms the pockets.
(Note: not all ours turn out, but it's still good as a flatbread.)
This recipe is from 100 Great Breads by Paul Hollywood, Fall River Press, 2004.