In a small bowl or glass, mix active yeast into 1/2 cup warm water.
Let rest 5-10 minutes. If mixture doesn’t bubble or froth, discard and
start again.
In a large bowl or mixer, mix together 1 1/2 cups flour, salt, sugar and olive oil.
Add remaining 1 cup water to yeast mixture and combine with flour
mixture, using the dough hook attachment, for 8 minutes, gradually
adding more flour, until smooth dough begins to come together.
Knead dough, on low speed or by hand, for another 5-10 minutes until it is smooth and elastic.
Note: if dough is still too sticky, add a little more flour. If flour
isn’t incorporating add another splash of hot water and continuing
kneading.
Turn dough out into a lightly oiled bowl, cover with a clean towel and let rise for 1 hour, or until doubled in size.
Lightly punch down the dough and turn it out onto a lightly floured surface.
Divide dough into 8 equal pieces, cover and let rest 20-30 minutes.
Preheat oven to 400º F and place a baking stone or upside down
baking sheet in oven to warm. Drizzle with olive oil and wipe off excess
with paper towel.
Gently roll them out to 1/4-inch thickness, about 8-9 inches wide.
If they’re still springing back to their original shape, let them rest
for a few more minutes.
Once pitas are rolled out, place on baking surface and cook for 2-3, or until you see air bubbles forming.
Flip pitas and cook for another 2 minutes. Optional: use a
cast-iron skillet on the stove, over medium-high heat, and cook for
30-45 seconds, before flipping over and cooking for 1-2 minutes, or
until brown spots appear. Flip again and cook for another 1-2 minutes.
Serve immediately or store, refrigerated or frozen, in an airtight container.
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