1Add flour, yeast and salt to a medium size mixing bowl.

2Whisk to distribute and set aside.

3Make the roux. Add water, flour, agave syrup and olive oil to a small saucepan.

4Whisk to combine.

5Set heat to medium (induction #4) and whisk continuously until the roux thickens ~ 30 seconds. Whisk the roux really well so you don't have any clumps. 

6Make a well in the flour and add the roux.

7Mix to combine first using a spoon then your hands until you get dough consistency. Cover with a kitchen towel and set aside to rest for 10-15 minutes.

8Place a dough scraper within reach. Set a timer for 10 minutes. Transfer the dough onto the surface.

9Knead it until the time is up. Use the dough scraper when and if you need to scrape the dough off the surface and/or your hands.

10Tip the mixing bowl over and place over the dough. Let rest for 30 minutes.

11Uncover the dough. Split it into 4 portions using the dough scraper or your hands.

12Tuck each one in and shape into a bowl.

13Cut a sheet of baking paper into 4 pieces. Flatten each portion of the dough into a disk and place on top of baking paper. Roll each one out using a rolling pin or spread out using your hands.

14Pierce each with a frok all over.

15Preheat a non-stick frying pan and set heat to medium (induction #4). Drizzle or spray the dough with olive oil. Place it, baking paper up, on top of the pan and fry for 60 seconds. Note: the first one may take 2 minutes to fry.

16Peel off the baking paper. Flip the pita bread over and fry for another 60 seconds. Repeat with the rest of the pita bread.

17Transfer to a plate and cover with a kitchen towel.