Ingredients:

  • 1 1/2 cups (360ml) warm water (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7g or 1 packet) active dry yeast
  • 1 teaspoon (6g) granulated sugar
  • 3 3/4 cups (469g) all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons (9g) kosher salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing

Instructions:

  1. Dissolve yeast and sugar in warm water. Let stand until foamy (5-10 minutes).
  2. In a large bowl (or stand mixer bowl), whisk together flour and salt.
  3. Add yeast mixture and olive oil to dry ingredients. Mix until a shaggy dough forms.
  4. Knead by hand on a floured surface for 8-10 minutes, or in a stand mixer with a dough hook for 5-7 minutes, until smooth and elastic.
  5. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1 hour).
  6. Punch down the dough and divide it into 8 equal pieces.
  7. Roll each piece into a smooth ball, then flatten into a 6-inch circle.
  8. Place the shaped pitas on a parchment-lined baking sheet. Cover loosely with a towel and let rest for 30 minutes.
  9. Preheat oven to 500°F (260°C) with a baking stone or sheet inside.
  10. Carefully transfer 2-3 pitas (depending on oven size) to the preheated baking stone or sheet. Bake for 5-7 minutes, or until puffed up and lightly golden brown.
  11. Transfer baked pitas to a wire rack to cool. Store in an airtight container.