Pita Bread

Ingredients

• 1.25 cups water – warm (105–115°F)
• 1 tsp sugar
• 2 tsp active dry yeast
• 3 cups all-purpose flour
• 1.5 tsp fine sea salt
• 1 tbsp olive oil – for dough
• 1 tbsp olive oil – for greasing bowl
• 0.25 cups all-purpose flour – for dusting

Instructions

1. In a large bowl, whisk the warm water and sugar to dissolve, then sprinkle the active dry yeast over the top. Let stand until foamy, 5–10 minutes.
2. In a separate bowl, whisk together 3 cups all-purpose flour and the fine sea salt. Make a well, pour in the yeast mixture and 1 tbsp olive oil (for dough), and stir until a shaggy dough forms.
3. Knead on a clean surface until smooth and elastic, 8–10 minutes (or 6–8 minutes in a stand mixer), adding no extra flour; lightly oil your hands if the dough is very sticky.
4. Lightly coat a clean bowl with 1 tbsp olive oil (for greasing bowl). Form the dough into a ball, place in the bowl, turn to coat, cover, and let rise until doubled in size, 60–75 minutes.
5. Set a baking stone/steel or an inverted heavy baking sheet on the middle rack and preheat the oven to 500°F for at least 30 minutes.
6. Gently deflate the dough, turn it out, and divide into 8 equal pieces. Shape each into a tight ball, cover, and rest 10–15 minutes.
7. On a lightly floured surface using the 0.25 cup all-purpose flour (for dusting), roll each ball into a 6–7 inch round about 0.25 inch thick. Roll evenly and avoid tearing or leaving thick edges.
8. Working quickly, place 2–3 rounds onto the preheated stone/steel. Bake until fully puffed and just beginning to color, 2–3 minutes; for more color, flip and bake 1 minute more. Doneness cue: breads will be inflated and lightly golden with a hollow sound when tapped.
9. Transfer pitas to a clean kitchen towel and cover to keep soft. Repeat with remaining rounds, keeping unbaked rounds covered so they don’t dry out.
10. Cool 10 minutes before slicing or serving. Store cooled pitas in an airtight bag at room temperature up to 2 days or freeze up to 1 month.