Ingredients:

  • 1 ½ cups (360 ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 teaspoon (6g) granulated sugar
  • 3 ½ - 4 cups (420-480g) all-purpose flour, plus more for dusting
  • 2 teaspoons (12g) kosher salt
  • 2 tablespoons (30ml) olive oil, plus more for coating the bowl

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand until foamy (5-10 minutes).
  2. Add the yeast mixture to the bowl of a stand mixer (or a large mixing bowl). Add 3 ½ cups of flour, salt, and olive oil. Mix on low speed (or by hand) until a shaggy dough forms.
  3. Knead the dough on medium speed (or by hand on a lightly floured surface) for 8-10 minutes, adding more flour as needed, until smooth and elastic. The dough should be slightly tacky but not sticky.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm place until doubled in size (1-2 hours).
  5. Gently deflate the dough. Divide it into 8-10 equal pieces. Shape each piece into a smooth ball.
  6. Cover the dough balls with a damp kitchen towel and let them rest for 30 minutes.
  7. On a lightly floured surface, roll each dough ball into a circle about 6-8 inches in diameter and ¼ inch thick.
  8. Preheat oven to 475°F (245°C) with a baking sheet inside. Carefully place 2-3 pitas on the hot baking sheet. Bake for 3-5 minutes, or until puffed up and lightly golden brown.
  9. Remove the pitas from the oven and place them on a wire rack to cool slightly. Cover with a clean kitchen towel to keep them soft.