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 flour and salt to the yeast mixture. Drizzle in the olive oil. Mix with a 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 is smooth, elastic, and no longer sticky. If using a stand mixer, knead with a dough hook for 6-8 minutes. Form the dough into a ball.

Lightly grease a clean bowl with olive oil. Place the dough ball in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 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 thin 6-7 inch round, about 1/8 inch thick. Cover the shaped pitas with a towel and let them rest for 15-20 minutes for a second rise.

Preheat your oven to 475°F (245°C) with a baking stone or inverted baking sheet inside for at least 30 minutes. Carefully place 2-3 pita rounds directly onto the hot stone/sheet. Bake for 2-4 minutes per side, or until they puff up beautifully and have light brown spots. Flip once if needed.

Remove the baked pitas from the oven and stack them immediately in a clean kitchen towel or plastic bag. This helps to trap steam and keep them soft and pliable. Serve warm with your favorite Middle Eastern dips or fillings.