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.

Add the salt and olive oil to the yeast mixture. Gradually add the flour, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

Knead the dough for 8-10 minutes until it is smooth, elastic, and no longer sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball.

Lightly grease a clean bowl with olive oil. Place the dough ball in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball, then flatten each ball into a disc about 6-7 inches in diameter and 1/8 inch thick. Do not roll too thin.

Place the flattened pita discs on a lightly floured baking sheet, ensuring they do not touch. Cover them loosely with a clean kitchen towel and let them rest for another 15-20 minutes. This allows them to relax and puff better.

While the pitas rest, preheat your oven to 475°F (245°C) with a baking stone or inverted baking sheet inside for at least 30 minutes. Carefully place 1-2 pita discs directly onto the hot baking surface. Bake for 2-3 minutes per side, or until they puff up like a balloon and are lightly golden.

Remove the baked pita bread from the oven and wrap them immediately in a clean kitchen towel to keep them soft and warm. Repeat with the remaining dough. Serve warm with your favorite dips, spreads, or as sandwich pockets.