Prepare the yeast mixture. In the bowl of a stand mixer, combine 1 cup of lukewarm water, one packet of instant rise yeast, add 1/4 teaspoon of sugar. Whisk until dissolved. This next step isn't necessary with instant yeast, but I like to cover the bowl with a clean towel and let the mixture rest for 5-10 minutes. The yeast should start to bubble. If it doesn't, then the yeast could be expired, or the water was too hot. If that's the case, it's best to start over with a new packet of fresh instant yeast.

Add the olive oil and dry ingredients. Pour 1/4 cup of olive oil into the yeast mixture. Start the mixer on a low setting with a paddle attachment, and then add 2 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Add another tablespoon of all-purpose flour. Mix together for a few minutes, and a dough ball forms. Turn off the mixer. Lightly grease the bottom of a large clean bowl with a little bit of olive oil. Transfer the soft dough ball to the oiled bowl, cover it with a kitchen towel and let the dough rest and rise in a warm place for 30-45 minutes or until the dough has doubled in size.

Make the garlic herb butter. In a small bowl, combine the softened butter, oil, minced or grated garlic, salt, fresh Italian parsley or fresh basil. Mix together and set aside. You could also add a tablespoon of grated parmesan cheese and red chilli flakes.

Portion the dough and fry the pita bread. After the dough has doubled in size, transfer the dough to a clean work surface. Knead the dough for a few minutes, and then roll the dough into a large ball. Use a sharp knife to cut the dough into four pieces. From there, roll each piece into a ball and then cut that ball in half. You'll end up with eight pieces of dough. Roll each piece into a ball and cover the remaining dough balls with a clean kitchen towel so that they don't dry out. One by one, roll out the dough balls and grease a non-stick frying pan with a little bit of olive oil, and ensure that the frying pan is hot. Fry the rolled-out pita on medium-high heat for 1-2 minutes on either side or until golden brown and slightly puffy.

Brush one side generously with the garlic herb butter mixture. Spread the herb garlic butter over the warm pitas. Cut the pita bread into triangles or leave them whole. Enjoy!