Ingredients:

  • Active dry yeast: 2 1/4 teaspoons (7g)
  • Warm water: 1 cup (240 ml) (105-115°F/40-46°C)
  • Sugar: 1 teaspoon (4g)
  • All-purpose flour: 3 cups (360g), plus extra for dusting
  • Salt: 1 teaspoon (6g)
  • Olive oil: 2 tablespoons (30ml)

Instructions:

  1. In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture.
  3. Knead on a lightly floured surface for 8-10 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 60-90 minutes, or until doubled in size.
  5. Punch down the dough, and divide it into 8 equal pieces. Roll each piece into a ball.
  6. Cover the dough balls and let rest for 10-15 minutes.
  7. On a lightly floured surface, roll each ball into a 6-7 inch circle, about ¼ inch thick.
  8. Heat a large skillet or griddle over medium-high heat. Cook each pita for 2-3 minutes per side, until puffed and lightly golden brown.
  9. Wrap cooked pitas in a clean towel to keep them soft. Serve warm.