Pita Pocket Bread Oven Baked

In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready.

Add the flour and salt to the yeast mixture. Drizzle in the olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, knead with a dough hook for 6-8 minutes.

Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. On a lightly floured surface, roll each ball into a flat disk, about 6-7 inches in diameter and 1/8 inch thick. Cover the shaped pitas and let them rest for another 15-20 minutes.

While the pitas rest, preheat your oven to 475°F (245°C) with a baking stone or heavy baking sheet inside. Once preheated, carefully place 2-3 pita disks directly onto the hot baking surface. Bake for 2-4 minutes per side, or until they puff up like balloons and are lightly golden brown. Flip once if needed. Repeat with the remaining pita.

Remove the baked pita from the oven and wrap them in a clean kitchen towel to keep them soft and warm until serving. Enjoy them fresh with hummus, baba ghanoush, or your favorite fillings.