Pita Bread

Dough

• 3 cups All-purpose flour
• 1 1/2 tsp Instant yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1 1/4 cups Water, warm
• 2 tbsp Olive oil
• 1 1/2 tsp Salt

Dough

1. 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.

Rise

1. Cover and let rise until doubled.

Prep

1. 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. (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

1. 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

1. Let the rolled rounds rest, covered, before baking.

Bake

1. Working in batches, place a round or two directly on the hot stone and bake until puffed into a ball and just lightly golden. (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.)