In the mixer’s bowl, or in a basin, add the flour, vanilla, salt, rosewater, lemon juice and stir.

Add the sunflower oil and stir. Add the water and knead the dough for 5 minutes until it becomes fluffy. Cover with cling film and set aside to “rest”.

Take some dough and with a rolling pin open round pitas, as large as you like and with a thickness of about 3-4mm.
Place the oil in a pan. When it heats up, place the pishia inside. Reduce the heat and when the pishia becomes golden-brown on the bottom, turn it over with a metal or wooden skewer. Let it get golden-brown from this side as well, and then place it onto a non-stick baking paper.

Serve sprinkling it with sugar, nuts or by adding honey.