Pita Bread.

Whisk flour, yeast, sugar, and salt in a bowl.

• Distribute the yeast evenly.
• Sugar feeds the yeast for the quick rise.
• Salt slightly slows it, keeps the dough balanced.

Add warm water and olive oil; mix to a cohesive dough.

• Water should be warm (around 35°C) to speed up the rise.
• Mix until no dry flour remains.
• Pita dough is firmer than bread dough, should feel like pizza dough.

Knead until the dough is smooth, elastic, and evenly mixed.

• Knead until smooth and slightly tacky.
• 62% hydration, easy to handle.
• Stop when it passes the windowpane test.

Proof until the dough is visibly risen, relaxed, and ready for shaping.

• Cover the bowl tightly. Pita dough dries fast.
• Ready when doubled.
• A warm spot (25°C) speeds this up nicely.

Divide into 8 × 100g pieces, shape each into a tight ball, and rest covered for 15 minutes.

• Weigh the pieces: uniform size = uniform puff.
• Ball each piece tight, seam-side down.
• Rest 15 min so they roll out without tearing.

Preheat a baking stone (or an inverted sheet tray) in the oven at 260°C.

• Stone or inverted sheet tray in the oven for at least 30 min.
• High heat is the key to the pocket puff. Don't skimp on preheat time.
• Rack in the upper-middle position.

Roll each ball into a 5mm thick disc, about 15cm across.

• Use a rolling pin: even thickness is essential for a clean puff.
• 5mm thick is the sweet spot: too thin and it cracks, too thick and it won't open.
• Keep a light flour dusting on the bench.

Bake 2-3 pitas at a time directly on the stone for 3 min at 260°C, flipping once, until fully puffed.

• Slide the discs straight onto the hot stone.
• After ~1 minute they'll balloon: that's the signature pita puff.
• Flip once to colour both sides; don't let them brown too much or they'll crack.

Stack hot pitas under a clean towel immediately. The steam keeps them soft and pocket-open.

• The towel trap steams the pitas gently as they cool.
• This is what keeps them soft and foldable.
• Use within 8 hours for the best texture; freeze any leftovers.