Homemade Pita Bread

In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, sugar, kosher salt, and instant dry yeast. Give it a quick mix.

In a measuring cup, combine the warm water (100-105°F) and 2 tablespoons of olive oil.

With the mixer on low speed, slowly stream the water and oil mixture into the dry ingredients.

Once the dough comes together, continue to knead on low for 10 minutes until the dough is smooth and elastic.

Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it proof in a warm place until doubled in size, about 1 to 1.5 hours.

Once proofed, punch down the dough to release the air and turn it out onto a clean work surface.

Divide the dough into 8 equal pieces.

Working with one piece at a time, pinch the edges into the center and roll it on the countertop to form a smooth ball. Keep the other pieces covered with a towel.

Place the dough balls on your work surface, cover with a damp kitchen towel, and let them rest for 15 minutes.

Roll out each dough ball into a 6 to 7-inch circle.

Place the rolled-out pitas on a parchment or silicone mat-lined surface, cover with a towel, and let them rest for 20 minutes.

Heat a cast-iron skillet over medium heat. Add a tiny bit of oil.

Place a pita in the hot skillet and reduce the heat to medium-low. Cook for 30-45 seconds, until it begins to puff.

Flip the pita and cook for another 30-45 seconds on the other side.

Remove the cooked pita and place it in a stack, keeping the stack covered with a kitchen towel to keep them warm and soft. Repeat with the remaining dough.