Ingredients:

  • Active Dry Yeast: 2 ¼ teaspoons (7g)
  • Warm Water (105-115°F / 40-46°C): 1 cup (240ml)
  • Granulated Sugar: 1 teaspoon (4g)
  • All-Purpose Flour: 3 cups (360g), plus extra for dusting
  • Salt: 1 teaspoon (6g)
  • Olive Oil: 2 tablespoons (30ml), plus extra for brushing

Instructions:

  1. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 1 hour, or until doubled in size.
  5. Punch down the dough gently. Divide it into 8 equal portions.
  6. Roll each portion into a ball. On a lightly floured surface, roll each ball into a circle about 6-7 inches in diameter.
  7. Heat a large skillet or cast-iron pan over medium-high heat. Cook each pita for 1-2 minutes per side, or until puffed up and lightly golden brown spots appear.
  8. Wrap cooked pitas in a clean towel to keep them soft and pliable until serving.