Ingredients:

  • 1 ½ cups (355 ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5 ml) granulated sugar
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30 ml) olive oil, plus more for greasing

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes, or until foamy. This ensures the yeast is alive and ready to work its magic.
  2. Add flour and salt to the yeast mixture. Mix until a shaggy dough forms. Add olive oil.
  3. Knead by hand for 8-10 minutes or with a dough hook on a stand mixer for 5-7 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky.
  4. Place dough in a greased bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Punch down the dough. Divide into 8 equal portions. Shape each portion into a smooth ball.
  6. Cover the dough balls and let rest for 15-20 minutes. This relaxes the gluten and makes them easier to roll.
  7. On a lightly floured surface, roll each dough ball into a circle about 6-7 inches in diameter and about ¼ inch thick.
  8. Preheat oven to 475°F (246°C). Place a pizza stone (if using) in the oven to preheat. Carefully place 2-3 pitas at a time onto the hot baking sheet or pizza stone. Bake for 3-5 minutes, or until they puff up and are lightly golden brown. Watch closely, as they can burn quickly!
  9. Remove pitas from the oven and wrap them immediately in a clean towel to keep them soft. Let cool slightly before serving. Store in an airtight container at room temperature for up to 3 days.