Pita Bread

Steps

• Dough: Whisk the flour and yeast together, then stir in the water and oil to form a shaggy dough. Add the salt and knead until smooth and elastic.
  ⏱ Start 8 min timer
• Rise: Cover and let rise until doubled.
  ⏱ Start 60 min timer
• Prep: Put a pizza stone or heavy baking sheet in the oven and heat to its maximum, at least 260°C (500°F), for a full 45 minutes.
  ⏱ Start 45 min timer

  Tip: This preheat time is not optional — an underheated surface won't generate steam fast enough to inflate the dough before it sets, and you'll get flat, dense bread instead.

• Shape: Divide into 8 pieces, roll each into a smooth ball, then roll out into an even round, about 1/4 inch thick all the way across.

  Tip: Even thickness matters more than exact thickness here — a thin spot anywhere is where steam will vent early instead of inflating the whole disc.

• Rest: Let the rolled rounds rest, covered, before baking.
  ⏱ Start 15 min timer
• Bake: Working in batches, place a round or two directly on the hot stone and bake until puffed into a ball and just lightly golden.
  ⏱ Start 3 min timer

  Tip: Watch through the oven window rather than opening the door — they puff fast, within a couple of minutes, and cooling air can deflate them before they've fully set.