Pita Pocket Bread Oven Baked

In a large bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active. This step is crucial for light and airy pita.

Add the flour, salt, and olive oil to the yeast mixture. 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 becomes smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed for about 6-8 minutes. The dough should spring back when gently poked.

Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This slow rise develops flavor.

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, flatten each ball into a disc, then roll it out into a thin 6-7 inch round, about 1/8 inch thick. Dust with semolina flour if desired.

Preheat your oven to 475F (245C) with a baking stone or inverted baking sheet inside for at least 30 minutes. Carefully place 2-3 pita rounds directly onto the hot surface. Bake for 2-3 minutes per side, or until they puff up beautifully and are lightly golden. Repeat with remaining dough.

Remove the baked pita from the oven and stack them on a plate, covering with a clean kitchen towel to keep them warm and soft. Serve immediately with hummus, falafel, or your favorite Middle Eastern dips and fillings.