Homemade Pita Bread

• 1 cup - warm water
• 2 Teaspoon - active dry yeast
• ½ teaspoon - granulated sugar
• 2 teaspoon - extra-virgin olive oil
• 2 ½ cup - all purpose flour
• 1 teaspoon - salt
• ⅛  - vegetable oil

Instructions

1. Place the warm water, yeast, sugar, and olive oil in a large mixing bowl. Stir to combine.
2. Add the flour and salt to the water mixture. Use a wooden spoon to mix until all the flour is hydrated and a ragged dough forms. Turn the dough onto a lightly floured surface. Knead until the dough is very smooth and elastic, 8-10 minutes.
3. Form the dough into a ball and place it in a lightly oiled mixing bowl. Cover the bowl tightly with plastic wrap, and set in a warm place to rest. Allow the dough to rise for 2 hours, or until doubled in volume.
4. Once the dough has risen, place a baking stone or two large baking sheets in the oven. Preheat the oven to 450°F.
5. Cut the dough into 8 equal portions. On a lightly floured surface, gently roll 1 dough portion into a thin 6-inch circle, about 1/8-inch thick. Place the finished circle on a baking sheet and cover with a damp towel while you repeat with the remaining dough.
6. Quickly open the oven door and transfer the dough circles directly onto the hot baking stone or sheets, spacing them roughly 2 inches apart. Bake the pita for 5 minutes.
7. Open the oven door and swiftly flip the rounds. Continue baking until the pita are puffed with a few golden spots, 2-3 minutes.
8. Check to see that pita bread is done. Remove from oven or add time as needed.
9. Allow the pita to cool for 15-20 minutes before serving. Leftover pita bread can be kept in an airtight container for up to 3 days, or frozen for 3 months.