Weigh out the flours and the yeast and mix together. Crush the salt and sprinkle over the flour, then add the oil and 250ml of cold water. Stir the mixture with a spoon or your fingers until it starts to come together to form a rough dough.

Measure out another 50ml of water, then add a little bit at a time to the dough until all of the flour has been combined and you have a soft, slightly sticky dough.

Tip out onto a lightly floured surface and knead for 5-10 minutes until the dough stops being sticky and becomes smooth and elastic instead (check out this video for how to knead dough if you're new to making bread).

Place in a lightly oiled bowl, cover and leave to rise until doubled in size. This may take an hour or so depending on how warm your kitchen is, but keep an eye on it because spelt flour can cause the dough to rise much quicker than dough made with standard flour.

When the dough is nearly doubled, place 2 large baking trays into your oven and preheat to 220°C (450°F/gas mark 8).

Once the dough has doubled in size, tip out onto a floured surface and knead a couple of times to knock it back. Divide the mixture in half and put one half back into the covered bowl. Divide the other half into 6 equal pieces, form them into balls and roll each one out with a rolling pin to form oval shaped pitta breads about 0.5cm thick.

Take the preheated trays from the oven, sprinkle with flour and place the pitta breads on them. Put them back in the oven and bake for 5-8 minutes until the pittas are puffed up and starting to colour.

Remove from the oven and wrap them in a clean tea-towel to cool - this will help them to stay soft.

Repeat the shaping and baking with the other half of the dough to make 12 pittas in total.