Pita

Quick Summary: This recipe creates soft, puffy pita bread with a signature pocket, perfect for stuffing or dipping.
Source: Traditional

>> servings: 6
In a large #mixing bowl{} or the bowl of a #stand mixer{}, combine @warm water{1%cup}, @active dry yeast{2.25%tsp}, and @sugar{1%tsp}. Let it sit until foamy, about ~timer{5-10%minutes}.
 
Add @all-purpose flour{3%cups}, @salt{1.5%tsp}, and @olive oil{2%tbsp} to the yeast mixture. Mix until a shaggy dough forms.
 
Knead the dough on a lightly floured surface or with the dough hook attachment for about ~timer{5-7%minutes}, until it's smooth and elastic.
 
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about ~timer{1-2%hours}.
 
Preheat your #oven{} to 475°F (245°C) with a #baking stone{} or an inverted #baking sheet{} inside.
 
Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball. Cover and let them rest for ~timer{10%minutes}.
 
On a lightly floured surface, roll each ball into a 6-inch circle, about 1/4 inch thick. Let the circles rest for another ~timer{10%minutes}.
 
Carefully place 2-3 pitas directly onto the hot baking stone or sheet. Bake for ~timer{2%minutes}, then flip and bake for another ~timer{1%minute}, until puffed up and lightly golden.
 
Remove from the oven and wrap in a clean #kitchen towel{} to keep them soft. Repeat with the remaining dough.