To make the pitas, mix together the flour, yeast, sugar and salt in a large bowl. Usingyour hands, gradually add the oil and warm water, mixing as you go. Knead in the bowl for a couple of minutes until you have a rough ball of dough.
Turn the dough out onto an oiled worktop and knead for 6-8 minutes or until you have a soft, non-sticky dough. Coat with a little oil to prevent sticking and place back in the bowl. Cover and leave in a warm place to rise for around an hour, or until doubled in size.
To marinate the mushrooms, slice them thickly and mix them with the rest of the ingredients in a large bowl until coated. Refrigerate until ready to cook.
For the tzatziki, mix the grated cucumber and garlic with the sea salt and spread out on a plate lined with a few layers of kitchen paper. Leave to drain off any excess water while you mix the rest of the tzatziki ingredients together in a bowl.
Add the cucumber to the tzatziki and mix well. Taste to check the seasoning and adjust, if necessary. Chill until needed.
When the dough has risen, turn out onto a floured worktop and knock the air out. Divide the dough into 8 equal balls and roll each one out as thinly as possible. Leave to rest for a few minutes.
Heat a large frying pan over a high heat. Brush a pita with oil and add to the hot pan. It should sizzle on contact. Leave to cook until bubbles have formed and the bread has started to puff up. Brush the uncooked side with oil and flip when dark scorch marks have appeared on the underside. When brown on both sides, remove and wrap in a kitchen cloth to keep warm while you make the rest.
Heat a separate pan until hot and add a drizzle of oil. Tip in the mushrooms and their marinade and cook quickly, stirring but taking care not to break the slices up. When the mushrooms are scorched and the marinade has all been absorbed, remove from the pan.
When ready to serve, place the pitas, the mushrooms, salads and tzatziki on a serving platter and create your own wraps. Serve with plenty of napkins!
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