Ingredients:

  • 1 ½ cups (355ml) warm water (105-115°F/40-46°C)
  • 1 teaspoon (5g) granulated sugar
  • 2 teaspoons (7g) active dry yeast or instant yeast
  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • 2 teaspoons (12g) salt
  • 2 tablespoons (30ml) olive oil

Instructions:

  1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl (or the bowl of your stand mixer), whisk together the flour and salt. Add the yeast mixture and olive oil.
  3. Knead the dough until smooth and elastic. This can be done by hand (8-10 minutes) or with a stand mixer (5-7 minutes).
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Gently deflate the dough. Divide into 8 equal portions. Roll each portion into a ball. Cover and let rest for 10 minutes.
  6. On a lightly floured surface, roll each ball into a circle about 6-8 inches in diameter and about 1/4 inch thick.
  7. Place the rolled-out pitas on a lightly floured baking sheet or surface, cover loosely with a clean kitchen towel, and let rest for 30 minutes.
  8. Preheat oven to 475°F (246°C). If using a pizza stone or baking steel, place it in the oven while preheating. Transfer pitas to the hot baking surface.
  9. Bake for 5-7 minutes, or until puffed up and lightly golden brown.
  10. Remove pitas from the oven and let them cool slightly on a wire rack.