- 1 1/4 cups warm water (95° F)
- 1 1/2 tablespoon active dry yeast
- 1/8 teaspoon sugar
- 1 tablespoon plus 1 1/2 teaspoons olive oil
- 3 cups bread flour
- 1 tablespoon kosher salt
In a small bowl, combine the warm water, yeast and sugar and mix together with a fork. Let the mixture sit for 5 minutes.
Add the olive oil to the top of the yeast mixture.
Measure the flour and salt into a large bowl. Use your hands to create a well and slowly stir in the yeast mixture.
Knead until the dough is elastic but still wet (it should be the same consistency as pizza dough). Transfer the dough to a clean, lightly oiled bowl. Let the dough rest until it has doubled in size – about 1 hour. Punch the dough down and let rest for 1 hour more.
Meanwhile, preheat a pizza stone or inverted rim baking sheet in an oven set as high as it will go (usually 500 to 550° F) for 1 hour.
When the dough is ready, portion into 2- to 3-ounce balls. Transfer to an oil-coated rimmed baking sheet and cover with plastic wrap or a tea towel until doubled in size again.
Take each ball and prepare it for baking by gently flattening it before rolling to a 5-inch diameter.
Bake the pitas on the preheated pizza stones or baking sheets. They are done when they have formed a pocket and have color on both the top and bottom of the pita, 3 to 5 minutes.