Ingredients:

  • 2 ¼ teaspoons (7g) Active Dry Yeast
  • 1 ¼ cups (300ml) Warm Water (105-115°F/40-46°C)
  • 1 teaspoon (4g) Granulated Sugar
  • 3 ½ cups (420g) All-Purpose Flour, plus extra for dusting
  • 1 teaspoon (6g) Salt
  • 2 tablespoons (30ml) Olive Oil

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Mix 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 1-2 hours, or until doubled in size.
  5. Gently punch down the dough to release air. Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
  6. Cover the dough balls with a towel and let rest for 15-20 minutes.
  7. On a lightly floured surface, roll each dough ball into a circle approximately 6-8 inches in diameter and ¼ inch thick.
  8. Heat a large skillet or cast iron pan over medium-high heat (or preheat a pizza stone in a very hot oven, around 450-500F). Cook each pita for 2-3 minutes per side, or until puffed up and lightly golden brown spots appear.
  9. Wrap the cooked pitas in a clean towel to keep them soft while they cool. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.