Ingredients:

  • 1 cup (237ml) lukewarm water (105°F-115°F / 40°C-46°C)
  • 2 teaspoons (6g) active dry yeast
  • 1 teaspoon (6g) granulated sugar
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30 ml) olive oil

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl or the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Knead the dough for 6-8 minutes (by hand or with a dough hook on medium speed) until it's smooth and elastic. It should be slightly sticky but not overly so.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  5. Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball.
  6. Cover the dough balls and let them rest for 15 minutes.
  7. On a lightly floured surface, roll each ball into a circle about 6-8 inches in diameter and about 1/4 inch thick.
  8. Preheat your oven to 450°F (232°C). If using a baking stone, place it in the oven while it preheats. Otherwise, use a baking sheet.
  9. Carefully transfer the pitas (one or two at a time) to the hot baking stone or baking sheet. Bake for 5-7 minutes, or until they puff up and are lightly golden brown.
  10. Transfer the baked pitas to a wire rack and let them cool slightly. They will deflate as they cool, creating the pocket.