2teaspoons(6grams)instant dry yeastor active dry yeast*
1teaspoonsugar
2cups(300grams)all-purpose flour
1teaspoonsalt
2tablespoonsolive oil
DOUGH
To a small bowl, add ¾ cup lukewarm water, 1 teaspoon sugar, and 2 teaspoons instant dry yeast.Stir until the yeast is dissolved in the water and set aside for 5 minutes to activate.
To a large mixing bowl, add 2 cups all-purpose flour and 1 teaspoon salt, pour in the yeast mixture and mix with a wooden spoon until roughly combined.Add 2 tablespoons olive oil and mix for a few more seconds until the oil is absorbed.
Transfer the mixture onto a lightly floured surface and knead for 5 to 10 minutes.If the dough is sticky, add a slight dusting of flour at a time and keep kneading until it doesn't stick anymore.
You should get a smooth, soft, almoststicky, and springydough.
PROOFING
Put the dough ball back in the bowl and brush it with oil all around. Also, brush the sides of the bowl with oil.Let proof in a warm place, covered with a damp kitchen cloth or plastic wrap, for about 1.5 to 2 hours or until it doubles in volume.Tip: the best place to proof it is a slightly warm oven that you turn on for one minute and then off.
SHAPING
Transfer it back onto the worktop, fold it on itself four times, then cut it into six equal pieces.Shape each piece into small balls of about 80 grams (2.8 ounces) each.
Roll out the balls with a rolling pin. You can give them a round or oval shape.Arrange them flat on a lightly floured work surface, cover them with a kitchen cloth, and let them proof again for 15 to 30 minutes.Tip: They should be about 3 to 4 millimeters (⅙ to ⅛ inch) thin. If the dough balls are stretchy and hard to roll out, cover them with a cloth and let them rest for 15 to 30 minutes.
BAKING
Preheat a pizza stone or a baking sheet turned upside down in the center rack of the oven for 15 minutes at 480°F or 250°C. The oven and the pizza stone should be very hot.Place the pita on the pizza stone, bake for 2 to 3 minutes on one side, then turn it around and bake for 1 to 2 more minutes.
Pitas should puff up as they bake. Also, they shouldn't be crunchy but rather soft and pillowy, so don't keep them in the oven for too long.Some color is fine, but it shouldn't char or get too brown.
Arrange the baked pitas on a plate wrapped in a clean kitchen towel to keep them warm and soft.