Pita Bread

Instructions

1. Prepare the yeast mixture
   In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy and activated.
2. Make the dough
   Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix well with a wooden spoon. Gradually add the remaining flour, ½ cup at a time, until the dough comes together and pulls away from the sides of the bowl.
3. Knead the dough
   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If too sticky, add a little more flour.
4. First rise
   Place the dough in a lightly oiled bowl, turning once to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
5. Shape the pitas
   Punch down the dough and divide it into 8 equal pieces. Form each piece into a smooth ball. On a lightly floured surface, roll each ball into a circle about 6-7 inches in diameter and ¼ inch thick. Place the rolled-out dough on parchment paper, sprinkle with seeds if using, and cover loosely with a kitchen towel. Let rest for 30 minutes.
6. Preheat the baking surface
   Place a baking stone or heavy baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes.
7. Bake the pitas
   Carefully transfer 2-3 pitas directly onto the hot baking surface. Bake for 3-4 minutes until they puff up dramatically and the tops begin to brown slightly. Don't overbake or they'll become crisp rather than soft and pliable.
8. Cool and store
   Remove pitas from the oven and wrap them in a clean kitchen towel to keep them soft as they cool. Once completely cooled, store in an airtight container or zip-top bag for up to 3 days, or freeze for longer storage.