Set up the Chef XL Titanium with the spiral dough tool.

Add the water, yeast, flour, salt, and oil into the Mixer bowl, then fit onto the mixer with the splashguard.

Mix on speed 1 for 2 minutes, then increase to speed 2 for 8 minutes.

Cover with a tea towel and leave to prove for about 1 hour 30 minutes, or until doubled in size.

Transfer the dough from the Mixer bowl to a lightly floured worksurface.

Gently pull the edges into the centre and turn over so the seam is on the worksurface.

Divide the dough into 12 equal pieces, then roll each piece into a ball.

Cover with a tea towel and leave the dough to rest for 10 minutes.

Preheat the oven to 220ºC.

Place the baking tray on the middle shelf to heat.

Using a rolling pin, roll out each dough ball into an oval shape about 3 mm thick.

Carefully remove the hot baking tray from the oven and dust with plain flour.

Place the pittas onto the dusted baking tray and bake for 10 minutes.

Leave to cool on a wire rack and then serve.