Pita Bread

Dissolve the Sugar in lukewarm Water (about 95–110°F / 35–43°C), then sprinkle in the Instant Dry Yeast; let sit 5–10 minutes until foamy to confirm the yeast is active.

In a large bowl, whisk together the Bread Flour and Sea Salt.

Make a well in the flour, pour in the foamy yeast mixture and a drizzle of Extra-Virgin Olive Oil, then mix with a spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead in a stand mixer with a dough hook for 5–7 minutes).

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1–1½ hours.

Punch the dough down and divide into 8–12 equal pieces. Shape each piece into a tight ball, then cover and let rest 10–20 minutes to relax the gluten.

Preheat your oven as high as it will go (475–500°F / 245–260°C) with a baking stone or an inverted baking sheet inside; if you prefer stovetop, heat a heavy skillet or cast-iron pan over medium-high heat.

On a lightly floured surface, roll each ball into a 6–8 inch (15–20 cm) circle about 1/4 inch (6 mm) thick. Work gently so the dough stays relaxed.

Bake a few pitas at a time on the hot stone or sheet for 3–5 minutes until they puff into pockets and are lightly golden; alternatively, cook each pita in the hot skillet 1–2 minutes per side until puffed and spotted.

Remove cooked pitas to a clean towel and cover to keep them soft while you finish the rest. Serve warm or store cooled pitas in a sealed bag for later use.