Combine well all the ingredients and knead thoroughly until the dough is soft and smooth.

Leave out to rise for an hour.

Make balls of equal size. Roll out each ball gently and evenly (do not press down hard on the ball of dough, you need to use a light hand) to a thickness of a little more than a quarter inch.

Place them on a lightly floured surface and cover them with brown paper or light towel so that not too much air can get in.

Leave them to stand for about 2 hours until they rise again.

Heat up a heavy pan, and place one roll in the center. Put the heat on very low and don't move the pita.

When you notice it starting to rise, gently press down with a flat roti spoon so that the air building up inside it gets distributed evenly.

Then gently lift and flip it to the other side. Dip the tip of your spoon in oil and gently wipe over the pita and under it.

Once done on both sides, remove and place on a plate and proceed with the next one.

Serve with chutneys or curries.